Preparation:
1. Thaw frozen cape whiting; remove fins and tail with kitchen scissors.
2. Sprinkle fish with salt and pepper on all sides.
3. Place fish in large skillet; cover with onion slices and boiling water.
4. Add bay leaves and peppercorns; cover and simmer gently 10 to 15 minutes, or until fish flakes easily when tested with a fork.
5. Carefully remove fish from liquid; drain.
6. Serve with Scandinavian Egg Sauce.
Scandinavian Egg Sauce 1. Melt butter in saucepan; blend in flour.
2. Add milk gradually, while stirring constantly.
3. Add seasonings; heat to scalding point.
4. Cook 2 minutes, or until thickened.
5. Remove from heat; add lemon juice and fold in eggs. |
