Page 12 - Kenwood Cook Book

Fish

Baked Stuffed Fish

USING SLICER AND Pass the bread through the fine
SHREDDER shredder and put aside the
1 trout or other firm fleshed breadcrumbs. Pass onion and celery
fish 2-3 lb through the coarse shredder. Melt the
1 medium onion butter in a shallow pan, stir in celery and
2 sticks of celery onion and cook gently for 5 mins. Add
1 cup breadcrumbs the breadcrumbs and stir until they begin
4 oz butter to brown. Remove from heat and allow
1 tsp salt to cool. Mix in the egg and salt.
1 egg Add vegetable mixture and mix a further
Serves 2-3 minute.
Make sure the fish is thoroughly
cleaned, with scales, gills, eyes and
entrails removed. Wipe the inside with a
clean towel and fill with stuffing.
Place the fish in a well-greased baking
dish, dust with flour and place a few dots
of butter on top.
Bake in a moderately hot oven for 30
minutes. Serve hot with lemon wedges,
melted butter and fresh chopped
parsley, or cold with mayonnaise.

Tomato Fish Fillets

USING LIQUIDISER Place tomatoes cut in half in liquidiser
2 fillets of cod or other white with sugar, salt, paprika, pepper, lemon
fish juice and flour and blend for a few
2 tbsp oil or butter seconds on maximum speed to form a
1 tsp sugar purée.
½ tsp salt Add onion, then green pepper through
2 tsp paprika the lid and switch off when chopped
good pinch of pepper without pulverising them completely.
4 medium sized tomatoes Put the oil in the baking dish and lay the
1 medium sized onion fish in. Pour the sauce over all, and bake
½ green pepper in a moderate oven 15-20 minutes.
1 dsp flour
1 dsp lemon juice
Serves 2

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