|
Ingredients
|
For 4
|
For 100
|
|
Pomfret
|
500gms
|
12.5kg
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Mushrooms
|
55gms
|
1.4kg
|
|
Fresh breadcrumbs
|
30gms
|
455gms
|
|
Butter
|
30gms
|
455gms
|
|
Shallots or onions
|
115gms
|
2.8kg
|
|
Cheese
|
15gms
|
340gms
|
|
Lime
|
1
|
6
|
|
Salt
|
10gms
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
Fillet the fish and skin, wash in several rinses of cold
water. Skin the tomatoes and slice them. Saute shallots or onions and mushrooms
in butter. Grease pyrex dishes and line the bottom with thinly sliced tomatoes.
Place one layer of fillet of fish on top, sprinkle with salt, pepper and lemon.
Spread mushrooms and onions. Repeat in layers till dish is full and the top
layer is tomatoes. Sprinkle breadcrumbs and grated cheese. Dot with butter and
take in moderate oven for 30 minutes. If not sufficiently brown finish under a
grill.
