Did this with bass t'other day. Was absolutely gorgeous!! Didn't lose the flavour of the bass as I thought it might.:friday
NORWEGIAN FISHERMAN’S GRATIN
Serves 4
1lb fish fillets without skin or bone
8oz lightly salted water
2oz marg.
2oz plain flour
12oz milk
a little ground mace (optional)
4oz grated cheese
4oz prawns
2 hard boiled eggs, quartered
Poach the raw fish fillets in the lightly salted water until flaky. Remove the fish, reserving the poaching water. Make a sauce using the margarine, flour reserved water and milk. Season to taste and add mace, if using.
Flake the fish and place in a well-greased oven-proof dish. Add prawns and boiled eggs, evenly distributed. Pour over sauce allowing to flow in between fish. Sprinkle with the grated cheese and bake for about 30 mins at 180° C.
This dish can also be made with cooked left-over fish in which case omit the poaching but 8oz of water will still need to be used for the sauce.
NORWEGIAN FISHERMAN’S GRATIN
Serves 4
1lb fish fillets without skin or bone
8oz lightly salted water
2oz marg.
2oz plain flour
12oz milk
a little ground mace (optional)
4oz grated cheese
4oz prawns
2 hard boiled eggs, quartered
Poach the raw fish fillets in the lightly salted water until flaky. Remove the fish, reserving the poaching water. Make a sauce using the margarine, flour reserved water and milk. Season to taste and add mace, if using.
Flake the fish and place in a well-greased oven-proof dish. Add prawns and boiled eggs, evenly distributed. Pour over sauce allowing to flow in between fish. Sprinkle with the grated cheese and bake for about 30 mins at 180° C.
This dish can also be made with cooked left-over fish in which case omit the poaching but 8oz of water will still need to be used for the sauce.
