1 cup fish, raw, put thru sieve
1 cayenne, dash
1 tablespoon almonds, chopped, blanched
1 cup heavy cream
1/2 teaspoon salt
2 egg whites, stiffly beaten
This is a good way to use small quantities of fresh or left-over fish. Mix together the fish, almonds, seasoning and cream, then fold in the egg whites and fill well-greased timbale molds. Bake in a quick oven (375 degrees ?) for about 12 minutes. Unmold and serve with Hollandaise sauce. Generalized recipe made specific for Crappies
No comments:
Post a Comment