Post by JJ Judkins on Jan 10, 2004 23:46:52 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: BAKED FISH CAKE
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 4
Ingredients:
1-1/2 lb Potatoes; peeled
1 lb White fish fillet;
Salt; (to taste)
Grd white or black pepper;
-Freshly
2 tb Butter;
4 tb Milk;
Grated peel of 1/2 lemon;
2 tb Parsly; fresh chopped
1 ts Anchovy extract(optional)
3 tb All-purpose flour;
2 tb Oil
Instructions:
Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not flatten
it until it is all in mounded up. Flatten the top of the mixture
sightly, then sprinkle it with a little of the flour. Use a spatula
and slice to flatten the mixture into a little neat circle, about 7"
across. Pat the sides with the knife and the top with slice to that
the mixture is even and neatly shaped, keep sprinkling with the flour
to coat the outside evenly. Trickle the oil over the fish cake and
bake it for about 30 minutes, until well browned. Cut into wedges to
serve. Food Exchanges were not listed, (Good thing I found the book
on sale and cheap to boot) Source: The Diabetic Cookbook by Bridget
Jones. Brought to you and yours via Nancy O'brion and her Meal-Master
(this is far to much work for me, Fish not my favorite foods)
-------------v2.0
Recipe Name: BAKED FISH CAKE
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 4
Ingredients:
1-1/2 lb Potatoes; peeled
1 lb White fish fillet;
Salt; (to taste)
Grd white or black pepper;
-Freshly
2 tb Butter;
4 tb Milk;
Grated peel of 1/2 lemon;
2 tb Parsly; fresh chopped
1 ts Anchovy extract(optional)
3 tb All-purpose flour;
2 tb Oil
Instructions:
Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not flatten
it until it is all in mounded up. Flatten the top of the mixture
sightly, then sprinkle it with a little of the flour. Use a spatula
and slice to flatten the mixture into a little neat circle, about 7"
across. Pat the sides with the knife and the top with slice to that
the mixture is even and neatly shaped, keep sprinkling with the flour
to coat the outside evenly. Trickle the oil over the fish cake and
bake it for about 30 minutes, until well browned. Cut into wedges to
serve. Food Exchanges were not listed, (Good thing I found the book
on sale and cheap to boot) Source: The Diabetic Cookbook by Bridget
Jones. Brought to you and yours via Nancy O'brion and her Meal-Master
(this is far to much work for me, Fish not my favorite foods)
-------------v2.0