Whiting Mould

An unusual and extremely tasty fish dish, Whiting Mould may be served with a mixed green salad for a delicious lunch or dinner.

4-6 SERVINGS

2 lb. whiting fillets, skinned and halved pared rind of

2 lemons

1 cinnamon stick

8 fl. oz. dry white wine

2 oz. sultanas or seedless raisins

6 eggs, lightly beaten

2 teaspoon salt

½ teaspoon white pepper

1 oz. plus

1 teaspoon butter, melted

1 oz. fine dry breadcrumbs

2 tablespoons grated Parmesan cheese

Place the fish, lemon rind and cinnamon stick in a large saucepan. Pour over the wine. Set the pan over high heat and bring the wine to the boil. Reduce the heat to low, cover the pan and simmer for 20 minutes or until the fish flakes easily when tested with a fork.

Preheat the oven to moderate 350=F (Gas Mark 4, 180CC).

Remove the pan from the heat. Pour the mixture through a fine wire strainer set over a medium-sized bowl. Discard the cooking liquid, lemon rind and cinnamon stick.

Place the fish in a large mixing bowl and flake it finely with a fork. Using a wooden spoon, stir in the sultanas or seedless raisins and beat in the eggs. Season with the salt and pepper.

Using the teaspoon of butter, grease a 1-pint mould. Spoon the fish mixture into the mould, smoothing the top over with the back of the spoon. Set aside.

Place the mould in a medium-sized roasting tin and pour in enough boiling water to come halfway up the sides of the mould.

Place the tin in the oven. Cook for 30 minutes or until the fish mixture has set.

Increase the oven temperature to fairly hot 400°F (Gas Mark 6, 200°C). Remove the roasting tin from the oven and remove the mould from the tin. Place an ovenproof serving dish, inverted, over the mould and reverse the two, giving the mould a sharp shake. The fish mould should slide out easily.

Pour over the remaining melted butter and sprinkle over the breadcrumbs and cheese. Return the mould to the oven and cook for 5 minutes or until the topping is golden brown.

Remove the dish from the oven and serve at once.

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