Scalloped Fish
- Any fresh fish or left-over salt codfish
- 1 pint milk
- Few slices onion, finely cut
- Sprig of parsley, finely minced
- Piece of butter as large as an egg
- Pinch of salt
- Sprinkle of white pepper
- 2 Tbsps cornstarch or flour
- Cracker or bread crumbs
Pick the fish into small bits, removing all the bones.
Put the milk in a saucepan and set on a pan of boiling water. Add the slices of onion, minced parsley, butter, pinch of salt and white pepper. Slowly stir in the cornstarch or flour, rubbed in a little chilled milk. Let it boil. Remove from the fire.
Take the serving dish and butter the sides and bottom. Put first a layer of the picked or minced fish then a layer of the cream. Sprinkle over that some cracker or bread crumbs, then a layer of fish again and so on until the dish is full. Spread cracker or bread crumbs last on the top to prevent the milk from scorching.
Put the milk in a saucepan and set on a pan of boiling water. Add the slices of onion, minced parsley, butter, pinch of salt and white pepper. Slowly stir in the cornstarch or flour, rubbed in a little chilled milk. Let it boil. Remove from the fire.
Take the serving dish and butter the sides and bottom. Put first a layer of the picked or minced fish then a layer of the cream. Sprinkle over that some cracker or bread crumbs, then a layer of fish again and so on until the dish is full. Spread cracker or bread crumbs last on the top to prevent the milk from scorching.
Submitted by Jul 5, 2009
15 min 30 min 45 min
15 min 30 min 45 min