|
Ingredients
|
For 4
|
For 100
|
|
Pomfret or sole
|
500gms
|
12.5kg
|
|
Margarine
|
20gms
|
500gms
|
|
Refined flour
|
20gms
|
500gms
|
|
Milk
|
300ml
|
7.5 litre
|
|
Bayleaf
|
1
|
5gms
|
|
Mace
|
1 blade
|
2 – 3gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Cayenne pepper
|
a pinch
|
15gms
|
|
Cream (optional)
|
20gms
|
500gms
|
Clean, fillet and skin fish. Season fillet and roll up with
the skinned side inside. Cook in greased baking tins covered with greased paper
for about 15 minutes. Infuse the milk with the bones, white skin, bayleaf and
mace. Strain the milk and prepare a sauce using margarine, flour and infused
milk. Dish the fillets. Coat with sauce and garnish with chopped parsley and
cayenne pepper.
