Fish Timbale I
Nutrition
Calories: 472.53 kcalCarbohydrates: 2.3 gProtein: 44.38 gFat: 30.9 gSaturated Fat: 13.05 gCholesterol: 198.19 mgSodium: 294.07 mgFiber: 0.06 gVitamin A: 23.73975 IUCalcium: 89.17 mgIron: 0.93 mg
Ingredients
- 1 lb. uncooked fish: 2 cups
- 1-1/2 tbsp butter
- 1 tbsp flour
- 1/4 cup milk
- 2 egg yolks
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1/8 tsp nutmeg
- 2 egg whites
- 1 cup whipping cream
- Strips of pimiento
- Strips of green pepper optional
Instructions
- Preheat oven to 350°.
- Grind, put though a ricer or blend1 lb. uncooked fish.
- Over low heat, melt 1-1/2 tablespoons butter.
- Stir in until blended 1 tbsp flour then add 1/4 cup milk.
- Remove from heat. Beat and stir in 2 egg yolks.
- Season the egg mixture with: 1/2 teaspoon salt, 1/8 teaspoon white pepper, 1/8 teaspoon nutmeg.
- Stir the yolks 1 or 2 minutes. Add the ground fish. Cool. Whip until stiff, but not dry: 2 egg whites.
- Whip until stiff: 1 cup whipping cream.
- Fold these ingredients lightly into the fish mixture.
- Garnish a greased 9-inch ring mold with: strips of pimiento, strips of green pepper.
- Pour the mixture into the mold. Set the mold in a pan of hot water. Bake about 45 minutes, or until set.
- Let stand 5 minutes. Unmold.
- Serve with: Hollandaise Sauce, Horseradish Sauce or Oyster Sauce.