Striped Fish Loaf Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Shallots | 1/4 Cup (16 tbs), finley minced | |
| All-purpose flour 1/4 cup | ||
| Dill weed | 1 Teaspoon, minced | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| Shad, cod or other white fish 1 1/2 pounds without skin or bones cut into small pieces | ||
| Eggs | 3 Small, beaten | |
| Flaked salmon | 3/4 pound | |
| Cucumber | 2 Inch | |
| Hollandaise sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Melt the butter in a large skillet.
2. Add shallots, and stir until they soften.
3. Blend in flour and stir over medium heat for 1 minute.
4. Sprinkle in dillweed.
5. Gradually stir in the cream with a whisk, and cook, stirring, until sauce reaches the boiling point and thickens.
6. Remove the skillet from the heat.
7. Stir in the white fish, eggs and a light seasoning.
8. Heat the oven to 380°F.
9. Boil a pan of water.
10. Process half the white fish mixture in a blender until smooth.
11. Turn the processed mixture evenly into a buttered 8x4 inch loaf pan or mold.
12. Spread the flaked salmon evenly on top.
13. Process the remaining white fish mixture in the blender, and spread it evenly over the salmon.
14. Place the pan or mold in a larger pan, and pour 1 inch depth of boiling water into the larger pan.
15. Bake for 30 minutes or until center of the loaf is firm.
16. Cool in the mold on a rack, under a light weight.
17. Chill covered loaf for several hours before serving.
18. About 30 minutes before serving, chop cucumber finely, sprinkle with salt, and drain on a tilted plate.
19. Unmold the fish loaf, and sprinkle with the drained cucumber.
20. Serve in slices, with Hollandaise Sauce.
2. Add shallots, and stir until they soften.
3. Blend in flour and stir over medium heat for 1 minute.
4. Sprinkle in dillweed.
5. Gradually stir in the cream with a whisk, and cook, stirring, until sauce reaches the boiling point and thickens.
6. Remove the skillet from the heat.
7. Stir in the white fish, eggs and a light seasoning.
8. Heat the oven to 380°F.
9. Boil a pan of water.
10. Process half the white fish mixture in a blender until smooth.
11. Turn the processed mixture evenly into a buttered 8x4 inch loaf pan or mold.
12. Spread the flaked salmon evenly on top.
13. Process the remaining white fish mixture in the blender, and spread it evenly over the salmon.
14. Place the pan or mold in a larger pan, and pour 1 inch depth of boiling water into the larger pan.
15. Bake for 30 minutes or until center of the loaf is firm.
16. Cool in the mold on a rack, under a light weight.
17. Chill covered loaf for several hours before serving.
18. About 30 minutes before serving, chop cucumber finely, sprinkle with salt, and drain on a tilted plate.
19. Unmold the fish loaf, and sprinkle with the drained cucumber.
20. Serve in slices, with Hollandaise Sauce.
Chef
