|
Ingredients
|
For 4
|
For 100
|
|
Fish
|
500gms
|
12.5kg
|
|
Rice
|
200gms
|
5kg
|
|
Eggs
|
4
|
100
|
|
Margarine
|
55gms
|
1.36kg
|
|
Milk
|
30ml
|
680ml
|
|
Parsley
|
½ bunch
|
3 bunches
|
|
Salt
|
to taste
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
Boil rice, drain well. Hard-boil the eggs. Sieve yolk of
hard-boiled eggs and chop whites. Clean and cut fish. Boil in a court bouillon.
Skin and flakes fish. Remove the bones. Add rice and seasoning to fish. Add about
half the cooked eggs, margarine and milk. Reheat. Turn out to a hot dish and
pile up. Garnish with hard-boiled eggs and chopped parsley.
