Sunday, September 28, 2008

Layered Spicy Smoked Fish

Serve Layered Spicy Smoked Fish accompanied with boiled or steamed rice and buttered green beans. Recipe serves 4.


1 pound (500 g) smoked fish fillets
3/4 ounce (20 g) butter
1 onion, sliced
2 tablespoons curry powder
Cream Sauce:
1 ounce (30 g) butter
2 tablespoons all-purpose (plain) flour
1 cup milk
4 tablespoons cream
2 tablespoons mayonnaise
Cheese Topping:
1 1/2 cups breadcrumbs, made from stale bread
1/2 cup grated tasty cheese
1 ounce (30 g) butter, melted


1. Place fish fillets in a large fry pan and add just enough water to cover. Cook over a medium heat until water boils, then drain and flake fish, removing skin and bones as you go.
2. Melt butter in a clean fry pan and cook onion for 4-5 minutes or until golden. Stir in curry powder and cook for 1 minute longer, then remove from heat.
3. To make sauce, melt butter in a saucepan, stir in flour and cook over a medium heat for 1 minute. Gradually add milk and cook, stirring constantly, until sauce boils and thickens. Blend in cream and mayonnaise.
4. To make topping, place breadcrumbs and cheese in a bowl, pour in butter and mix to combine. Arrange half the fish in an ovenproof dish, top with half the onion mixture, then pour over half the sauce. Repeat layers, finishing with a layer of sauce. Sprinkle with topping and bake at 400 degrees F (200 degrees C) for 10-15 minutes or until golden brown.

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