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Ingredients	For 4	For 100
Pomfret or sole	500gm	12.5 kg
Margariine	20 gm	500 gm
Refined flour	20 gm	500 gm
Milk	300 ml	7.5 litre
Bayleaf	1	5 gm
Mace	1 blade	2 - 3 gm
Salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm
Cayenne pepper	a pinch	15 gm
Cream (optional)	20 gm	500 gm

Methods to Prepare:

• Clean, fillet and skin fish.
• Season fillets and roll up with the skinned side inside.
• Cook in greased baking tins covered with greased paper for about 15 minutes.
• Infuse the milk with the bones, while skin, bayleaf and mace.
• Strain the milk and prepare a sauce using margarine, flour and infused milk.
• Dish the fillets, Coat with sauce and garnish with chopped parsley and cayenne pepper.