White Fish Continental

White Fish Continental
White Fish Continental

Yield: 10 portions EACH PORTION: about 6 to 7 oz

STEP ONE

INGREDIENTS AND QUANTITY

(1) Butter melted 4 oz.

(2) Onions chopped finely or shallots  1 oz .

(3) Fresh mushrooms sliced, Washed drained  1/2 lb.

(4) White fish   2(3 to 4 lb)

METHOD

(1) Heat the melted butter in shallow sauce pan.Add chopped onions or shallots and sliced mushrooms.Clean and fillet the fish, cut into 10 equal portions and arrange over vegetables in pan.

STEP TWO

INGREDIENTS AND QUANTITY

(1) fish farce (recipe given below)   4 oz

(2) Large raw oysters 10.

(3) Shrimp precooked  20.

(4) White wine  2 oz

METHOD

(2) Spread fish farce evenly over white fish.Place 1 raw oyster on each portion of fish, and 2 shrimp on either side of each oyster.

(3) Cover with well buttered paper or closely fitting cover.Place on very low fire and simmer for 10 minutes.

(4)Uncover ; add the white wine.Cover gain and continue to simmer for another 15 minutes or until fish is done.

(5) Remove fish from sauce pan,place on platter.Keep warm.

STEP THREE

INGREDIENTS AND QUANTITY

(1) White wine sauce 1½ pt

(2) salt to taste

(3) pepper to taste

(4) Cayenne  to taste

METHOD

(6) blend the white wine sauce with juices and mushrooms in pan.Season to taste.bring to fast boil.Pour over fish and serve.

FISH FARCE

Farces are made of forcemeats (finely chopped or ground fish meat) highly seasoned with various binding ingredients.Fish farce may be raw cooked prior to their incorporation.