Pollack With Mushrooms
HT MC British
Fish Alcohol Main course Eggless Britain
skinned and sliced
Mushrooms, thinly sliced
Cheddar Cheese, grated
and Freshly chopped Parsley to garnish
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
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.
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.
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