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Pollack With Mushrooms HT MC British 40mins Serve 4 Hot Fish Alcohol Main course Eggless Britain Europe
Ingredients: 450g/1lb. Pollack fillets Salt and pepper 1 Tomato, skinned and sliced 50g/2oz Mushrooms, thinly sliced 300ml/10fl.oz Dry Cider 50g/2oz Butter 25g/1 oz. Flour 50g/2oz Cheddar Cheese, grated Sliced Tomato and Freshly chopped Parsley to garnish
Instructions
1. Preheat oven to 190C, 375F, Gas mark 5.
2. Cut the pollack into small pieces and place in a lightly greased ovenproof dish, with a sprinkling of salt and pepper, the tomato and the mushrooms. Pour the cider over the fish and dot the top with half the butter.
3. Cover with a piece of greaseproof paper and bake in the centre of the oven for about 20 minutes.
4. After this time, strain off the liquor, and use it to make a sauce as follows. Keep the fish warm.
5. Melt the remaining butter in a pan and add the flour. Cook, stirring for 1-2 minutes then add the strained liquor little by little stirring all the time. Bring to the boil and season to taste. Pour over the fish.
6. Sprinkle the fish with grated cheese. Garnish with slices of tomato and return to the oven for 10-15 minutes to brown. Sprinkle with the chopped parsley before serving.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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