Fishermans Casserole
Over a year ago
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Ingredients
- 20 oz Butter
- 1 level tsp Salt
- speck White pepper
- 1 small Bay leaf
- 10 Peppercorns (opptional)
- 6 oz Evaporated milk
- 5 oz single cream
- 2tsps cornflour
- 2 tsps chopped parsley
- 29 oz Can new potatoes
- 1½ lbs White fish
- ½ medium Onion
- ½ a carrot
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
The dish is most conveniently cooked in a stove-to -
table casserole dish. Otherwise use an ordinary frying pan and transfer to a serving dish.It should be about 9 inches in diamet
Method
-
1
Wash and salt the fish, then cut thick fillets into 4-6 pieces. Roll up thinner fillets.
Grate the carrot and onion finely.
Heat the butter in the chosen pan/dish add the vegetables the minute it has melted. Stir for a minute or two till they begin to soften then add the fish and turn it over so that it becomes coated with the buttery veg.
Now add just enough water to cover the bottom of the dish to a depth of 1/4 inch. Sprinkle the fish with salt & pepper, add the bayleaf & peppercron at the side of the pan.
Cover & simmer very gentle for 20 mins or until the fish looks creamy right through.
Remove the bayleaf & peppercorns. Put the cornflour in a bowl and stir in the evaporated milk add to the fish. Stir in the poatatoes and allow to bubble for 3 mins
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