C4 - Sunday News, July 26, 1981

halibut, you should get fresh
halibut, and this recipe. is
from a‘group of fishermeén’s
wives who know what's what
with fins on.

The original recipe calls

for a 2-pound (1.8 kg) fillet,

which would give dinner to
four, but yqu can do it for
yourself using just one thick
steak or a piece of fillet to
‘suit. The best thing to have
with a-fish dish like this is
boiled potatoes, drenched in
butter, and some creamed
carrots.

-' Set the oven at 375F
(190C) and get the potatoes
ready first, so that it. will all
turn out together. Peel the
‘potatoes (always. do extra,
they're great fried) or just

When you’ can get frésh

‘scrub them and do them in
their jackets. Don't cut them

up too much -halves are fine
— and don’t. put more than
balf'the depth of water.

Throw in some salt, put
the pot on high heat, put a
lid on, and as soon as it boiis
turn the heat to medium and
let them cook for half an
hour.

For the fish, choose a
shallow oven dish, and chop
a slice of bacon into it.
(Scissors are handy here.)
Lay the fish on: top and
sprinkle with temon juice.
Lay thin slices of onion on
top of the fish.

Now, in a cup, rub 1 tbsp.
({5 ml) of soft margarine into
the same amount of flour to

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» make a paste (this is a “roux”

too.).. With your. fingers,
sprinkle this paste over the
onion slices.

Cover the lot with fine dry
bread crumbs (made by
rolling melba toast with a
bottle), a sprinkle of salt and
pepper, and another slice of
bacon chopped.

Put the pan into the hot
oven, uncovered, and in
about 20-25 minutes use a
fork to try to separate the
flakes of fish. If it flakes
easily, it’s ready to eat. If
not, give it another 5-10

you Cook it too long it will be
dry and horrid.

While it’s cooking, put

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some scraped, trimmed
chunks of carrot into your
dandy steamer and when
they're tender to your fork,
drain the pot, and make a
white sauce, adding, besides
a little salt and pepper, a

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rubbing of dill weed. Put the
carrots in the sauce, drain
and butter the spuds, bring
out the lovely fish.

Some supper.

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