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Baked White Fish

  • Fish
  • Stale bread
  • 1 large onion, finely chopped
  • Butter
  • Salt
  • Pepper
  • Parsley or sage
  • 2 egg yolks, well beaten
  • For the dressing:
  • Yolks of 2 hard-boiled eggs
  • 2 Tbsps salad oil
  • 1/2 tsp English mustard
  • Pepper
  • Vinegar
Clean the fish. Cut off the head or not, as preferred. Cut out the backbone from the head to within 2 inches of the tail.

To make the stuffing, soak the bread in water. Squeeze dry. Fry the chopped onion in butter. Add the bread, 2 ounces of butter, salt, pepper and a little parsley or sage. Heat through. Remove from the fire. Add the well-beaten egg yolks.

Stuff the fish rather full. Rub the fish over slightly with butter. Cover the bottom of a baking pan with hot water. Place the fish in it, standing back upward and bent in the form of an S. Bake.

To make the dressing, reduce the hard-boiled egg yolks to a smooth paste with salad oil. Slowly stir in the mustard and add pepper and vinegar to taste.
Submitted by Tess M Jul 4, 2009 15 min 30 min 45 min

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