Fish Custard Recipe
Ingredients
| Water | 3 Cup (48 tbs) | |
| Salt | 3⁄4 Teaspoon | |
| Peppercorns | 4 | |
| Bay leaf | 1⁄2 , crushed | |
| Onion | 1 Small, sliced | |
| Fish fillets | 1 Pound | |
| Black pepper | 1 Dash | |
| Eggs | 6 , separated | |
| Melted butter | 1⁄2 Cup (8 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Chopped olives | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 285 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 300.2 mg100.1%
Sodium 484 mg20.2%
Total Carbohydrates 3 g1%
Dietary Fiber 0.55 g2.2%
Sugars 1.5 g
Protein 20 g40.1%
Vitamin A 14.4% Vitamin C 3.2%
Calcium 8.2% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
Bring to boil add fish.
Reduce heat and simmer for 15 minutes.
Drain, discarding stock; shred fish fine.
Add pepper, remaining 1/4 teaspoon salt, and beaten egg yolks.
Mix; beat egg whites until stiff.
Fold in turn into a greased 1 1/2-quart casserole.
Set in pan of hot water.
Bake at 350° about 30 minutes, or until inserted knife comes out clean.
Combine remaining ingredients; serve with custard
Chef
