| 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.
- 7:43:00 PM
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