Crispy Tangy Fish Recipe
Ingredients
15 g (1/2 oz) butter
2 tablespoons plain flour
150 ml (1/4 pint) milk
1 tablespoon salad cream
1/2 teaspoon lemon juice
Salt and pepper
250 g (8 oz) white fish fillet
25 g (1 oz) dry breadcrumbs
25 g (1 oz) streaky bacon, derinded and chopped
25 g (1 oz) Cheddar cheese, grated to garnish: tomato slices
Directions
Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
Gradually blend in the milk and heat, stirring, until the sauce thickens.
Stir in the salad cream, lemon juice and salt and pepper to taste.
Divide the fish into 2 pieces, place in a shallow ovenproof dish and pour over the sauce.
Combine the breadcrumbs, bacon and cheese and sprinkle over the sauce.
Cook in a preheated moderately hot oven, 190°C (375°F), Gas Mark 5, for 20 minutes, then place under a preheated medium grill for 2 to 3 minutes to brown the topping.
Garnish with tomato slices.
Gradually blend in the milk and heat, stirring, until the sauce thickens.
Stir in the salad cream, lemon juice and salt and pepper to taste.
Divide the fish into 2 pieces, place in a shallow ovenproof dish and pour over the sauce.
Combine the breadcrumbs, bacon and cheese and sprinkle over the sauce.
Cook in a preheated moderately hot oven, 190°C (375°F), Gas Mark 5, for 20 minutes, then place under a preheated medium grill for 2 to 3 minutes to brown the topping.
Garnish with tomato slices.
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