|
Ingredients
|
For 4
|
For 100
|
|
Pomfret
|
500gms
|
12.5kg
|
|
Spinach
|
455gms
|
11.3kg
|
|
Butter
|
30gms
|
680gms
|
|
Lime
|
a few drops
|
115ml
|
|
Salt
|
10gms
|
100gms
|
|
Cayenne pepper
|
a pinch
|
10gms
|
|
Mornay sauce:
|
|
|
|
Refined flour
|
15gms
|
340gms
|
|
Butter
|
15gms
|
340gms
|
|
Cheese
|
30gms
|
680gms
|
|
Fish stock
|
295ml
|
7.5litre
|
|
Milk
|
145ml
|
3.5litre
|
Wash, trim and fillet fish. Place in a buttered dish,
sprinkle with lemon juice and seasoning. Steam. When cooked, place fish in fire
proof dish; coat with Mornay sauce. Sprinkle with grated cheese. Brown under a
grill or in a very hot oven. Garnish with cooked spinach.
N. B. Cooked
spinach can be spread in a pyrex pie dish, the fillets placed over, covered
with the mornay sauce and grilled or baked.
