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CLEAN
4 individual fish such as BROOK TROUT, SEA BASS, BLUE FISH ,
etc. |
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REMOVE
scales, organs, fins and extra bones. |
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SEASON
fish with SALT, PEPPER, and PAPRIKA. |
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HERBED
KASHA STUFFING: |
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In
a 1 quart saucepan: |
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SAUTÉ: |
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2
oz coarsely chopped ONION |
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½
tsp. SALT |
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2
oz. CELERY cut in ½" dice |
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¼
tsp. black pepper |
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IN:1
oz. MARGARINE or BUTTER until lightly browned. |
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PREPARE
1 cup KASHA following directions on box using 2 cups
boiling FISH STOCK or water. |
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ADD: |
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1
HARD COOKED EGG chopped coarsely |
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2
oz. chopped SCALLIONS |
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1
½ tsp. chopped FRESH PARSLEY |
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4
oz. SOUR CREAM, enough to bind the mixture. |
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CORRECT
SEASONING TO YOUR TASTE. |
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STUFF
the fish with the KASHA MIXTURE. |
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PLACE
the fish in a well-greased baking pan. POUR MELTED BUTTER over
the fish and add a little water to the pan. |
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BAKE
at 350 about 30 minutes depending on size of fish. |
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SERVE
on suitable platter with green or yellow vegetable and sour
cream garnished with chopped chives. |
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