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Asmodean
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Aarhus, Denmark
Aug 1999 time: 06:32
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We made a luxury edition of this dish (we always like to make an extra effort on Saturdays: Buy quality raw materials, get some good wine to go with it, etc. )
The recipe: (in metric measurements...I don't know the other stuff)
Ca. 1 kilo of fish (we used lemon sole, angler and cod, and added some prawns and clams for good measure)
1/2 litre of dry whitewine
Some bayleaf (sp?)
4 large carrots
3 stalks of celery
1 small fennel
Some parsley
2 small onions
200 g. mushrooms
200 g. salted butter
App. 1 tablespoon flour
6 large potatoes
A bit of nutmeg
3 eggs
1) Boil the clams until they are done and open
2) Cut the vegetables into small pieces
3) Make a stock from water, half the whitewine, bayleaf, carrots, celery, fennel, 1 of the onions and the parsley by boiling it. Sift it before use
4) Boil, in another pot, the mushrooms and the last onion in butter and the rest of the whitewine
5) Cut the fish in smaller pieces and boil it lightly. Put the angler in the water first, as it's flesh is a bit firmer
6) Make the sauce by melting butter in a pot. Add the flour and stir. Add the stock and some of the water from the fish.
7) Put the fish, clams, mushrooms, prawns and eggs in a dish suited for baking in the oven. Pour the sauce on top.
8) Leave in refrigerator for app. 1 hour
9) Boil the potatoes, and mash them, adding milk, butter and nutmeg for seasoning.
10) Spread the mashed potatoes on top of the dish
11) Bake in preheated oven at 220 Celsius (425 F, Gasmark 7) for app. 25 minutes
EAT!! 
Asmodean
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Vince278
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I was so afraid of where that question would lead. I see everyone has already beaten me to the punchline.
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All times are GMT. The time now is 05:32. Apolyton Time is 00:32. |
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