Seafood Timbale Recipe
Ingredients
| Whiting Fillets- 450 g/1 lb., skinned | ||
| Milk- 300 m/1/2 pint | ||
| Mixed herbs | 1 Pinch, dried | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Butter | 25 Gram | |
| Flour | 25 Gram | |
| Cooked ham | 50 Gram | |
| Parsley | 2 Teaspoon, chopped | |
| Potatoes | 450 Gram | |
| Butter | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to 400°F.
2) Coat the bottom and sides of the ovenproof dish with 1 tablespoon of butter.
MAKING
3) In a saucepan, place the fish, herbs and seasoning.
4) Simmer the fish mixture for 15 minutes or until the fish breaks easily with a fork.
5) Pour off the cooking liquid and reserve.
6) Flake the fish.
7) In a clean saucepan, melt butter and add flour , stirring constantly for 2 minutes.
8) Take the pan away from heat and slowly stream in the reserved cooking liquid, stirring continuously.
9) Place the pan back on heat and allow to boil.
10) Cook over low heat until thick and mix in flaked fish, ham and parsley.
FINALIZING
11) In an ovenproof dish, press the mashed potatoes, to make a deep well in middle.
12) Spoon the fish sauce in the well.
13) Bake in the oven for 30 to 40 minutes or until completely heated.
14) If you wish to freeze the dish, then do so at this stage. Wrap the cooled dish individually in freezer bag or foil.
15) Seal, label and return to the freezer.
SERVING
16) Serve hot, sprinkled with chopped parsley if desired.
17) If using the frozen timbale, remove wrappings and thaw at room temperature for 4 hours.
18) Bake in a preheated moderately hot oven for 30 to 40 minutes or until heated through.
19) Serve as expialined in step 16.
1) Preheat oven to 400°F.
2) Coat the bottom and sides of the ovenproof dish with 1 tablespoon of butter.
MAKING
3) In a saucepan, place the fish, herbs and seasoning.
4) Simmer the fish mixture for 15 minutes or until the fish breaks easily with a fork.
5) Pour off the cooking liquid and reserve.
6) Flake the fish.
7) In a clean saucepan, melt butter and add flour , stirring constantly for 2 minutes.
8) Take the pan away from heat and slowly stream in the reserved cooking liquid, stirring continuously.
9) Place the pan back on heat and allow to boil.
10) Cook over low heat until thick and mix in flaked fish, ham and parsley.
FINALIZING
11) In an ovenproof dish, press the mashed potatoes, to make a deep well in middle.
12) Spoon the fish sauce in the well.
13) Bake in the oven for 30 to 40 minutes or until completely heated.
14) If you wish to freeze the dish, then do so at this stage. Wrap the cooled dish individually in freezer bag or foil.
15) Seal, label and return to the freezer.
SERVING
16) Serve hot, sprinkled with chopped parsley if desired.
17) If using the frozen timbale, remove wrappings and thaw at room temperature for 4 hours.
18) Bake in a preheated moderately hot oven for 30 to 40 minutes or until heated through.
19) Serve as expialined in step 16.
Chef
