|
Ingredients
|
For 4
|
For 100
|
|
Pomfret or sole
|
500gms
|
12.5kg
|
|
Salt
|
to taste
|
80 -100gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Bacon sliced
|
30gms
|
680gms
|
|
Bread stuffing:
|
|
|
|
Onions
|
55gms
|
1.35kg
|
|
Butter or margarine
|
30gms
|
680gms
|
|
Celery
|
55gms
|
1.35kg
|
|
Bread crumbs (soft)
|
150gms
|
3.75kg
|
|
Lime
|
1
|
10
|
|
Salt
|
to taste
|
50 to 80gms
|
|
Parsley
|
a few springs
|
5 bunches
|
Prepare stuffing. Fry chopped onions and celery till tender
but not brown. Combine all ingredients and mix well. If too dry, add a little
milk or stock. Clean, fillet and skin fish. Place a small roll of stuffing on
each piece of fish. Roll fish around stuffing and fasten with toothpicks. Place
rolls on well-greased baking pans and lay a slice of bacon on top of each. Bake
in moderate oven 175oC (350oF) for about 30 minutes. Take
out fastenings. Garnish and serve immediately with an egg sauce.
