2 cups (500 ml) court bouillon
6 cup (400 g) soft white breadcrumbs
400 g creamed potato
2 tbsp (1 oz) 25 g butter
butter for greasing
100 g Gruyere cheese
250 ml Mornay sauce
3/4 cup (90 g) mushrooms
400 g halibut
6 cup (400 g) soft white breadcrumbs
400 g creamed potato
2 tbsp (1 oz) 25 g butter
butter for greasing
100 g Gruyere cheese
250 ml Mornay sauce
3/4 cup (90 g) mushrooms
400 g halibut
method
1. Grease lightly 4 deep scallop shells or other suitable oven-to-table individual dishes.
2. Grate the cheese and add half to the Mornay sauce.
3. Clean and slice the mushrooms.
4. Poach the fish in the court bouillon for 10 minutes, add the mushrooms for the last 5 minutes.
5. Leave to cool; then remove the bones from the fish and flake the flesh.
6. Divide the fish and mushrooms between the shells or dishes and cover with the sauce.
7. Mix together the remaining cheese and breadcrumbs and sprinkle over the dishes.
8. Pipe the creamed potato around the rims.
9. Dot with the butter and bake in a fairly hot oven at 190°C, Gas 5, for 15-20 minutes.
2. Grate the cheese and add half to the Mornay sauce.
3. Clean and slice the mushrooms.
4. Poach the fish in the court bouillon for 10 minutes, add the mushrooms for the last 5 minutes.
5. Leave to cool; then remove the bones from the fish and flake the flesh.
6. Divide the fish and mushrooms between the shells or dishes and cover with the sauce.
7. Mix together the remaining cheese and breadcrumbs and sprinkle over the dishes.
8. Pipe the creamed potato around the rims.
9. Dot with the butter and bake in a fairly hot oven at 190°C, Gas 5, for 15-20 minutes.
serving amount
serves 4
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