Wildspitzer Fish Casserole

An unusual method of cooking whiting, Wildspitzer Fish Casserole, from Austria, may be served with boiled potatoes, Tomato and Green Pepper Salad and lots of well-c/ii/led white wine.

2 oz. butter

2 medium-sized onions, finely chopped

1 garlic clove, crushed

1 tablespoon paprika

X whiting fillets, skinned and cut into

3-inch pieces

2 fl. oz. bechamel sauce

4 tablespoons tomato puree

2 teaspoon salt

½ teaspoon black pepper

1 teaspoon lemon juice <S

11. oz. sour cream

2 teaspoon dried dill

In a medium-sized flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the paprika and fry the mixture, stirring constantly, for 1 minute.

Add the whiting pieces to the casserole and cook them, turning occasionally, for 5 minutes. With a slotted spoon, transfer the fish pieces to a plate.

Add the bechamel sauce, tomato puree, salt, pepper and lemon juice to the casserole, stirring to mix well. Bring the mixture to the boil, stirring constantly.

Return the whiting pieces to the casserole and reduce the heat to low. Simmer the mixture, stirring occasionally, for 5 minutes or until the flesh flakes easily when tested with a fork.

Remove the casserole from the heat and stir in the sour cream. Transfer the mixture to a warmed serving dish and sprinkle over the dill. Serve at once.

Wilhelmine Fruit Salad

Wilhelmine Fruit Salad is a superb combination of refreshing fruits. It makes a really delightful dessert, particularly after a rich main course.

1 large melon

4 oz. strawberries, washed, hulled and quartered

1 orange, peeled, while pith removed, segmented and thinly sliced

2 tablespoons sugar

2 fl. oz. kirsch

4 fl. oz.

½ cup orange sorbet

Cut a slice off the top of the melon and set aside. Using a metal spoon, remove and discard the seeds.

Using a melon bailer, scoop out the flesh, and place the flesh in a medium-sized mixing bowl. Place the melon shell in the refrigerator to chill. Add the strawberries, orange and sugar to the melon balls and pour over the kirsch. Stir well to mix. Place the fruit in the refrigerator to marinate for 1 hour.

Remove the marinated fruit and melon shell from the refrigerator. If necessary, cut a thin slice off the bottom so that the melon shell will sit firmly on the dish. Fill the melon with the fruit.

Spoon in the sorbet and place the reserved melon slice on top.

Place the melon on a serving dish and serve immediately.



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