8 oz (225 g) smoked mackerel fillet
125 g (4 oz) brown rice
1 large cos lettuce
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and finely chopped
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
5 fl oz (142 ml) soured cream
salt and freshly ground pepper
2 tbsp (30 ml) lemon juice
2 eggs, hard-boiled and chopped
105 ml (7 tbsp) chicken stock
fresh herb butter
125 g (4 oz) brown rice
1 large cos lettuce
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 medium onion, skinned and finely chopped
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
5 fl oz (142 ml) soured cream
salt and freshly ground pepper
2 tbsp (30 ml) lemon juice
2 eggs, hard-boiled and chopped
105 ml (7 tbsp) chicken stock
fresh herb butter
method
1. Flake the fish and set aside. Discard skin and any bones. Boil the rice in a saucepan of boiling salted water for 40 - 45 minutes until tender. Drain. Set aside.
2. Ease off 12 lettuce leaves and cut out tough stalk from core end. Blanch a few leaves at a time in a saucepan of boiling salted water for 1 minute. Drain.
3. Finely chop a further four lettuce leaves. Melt the butter in a pan and soften chopped lettuce and onion. Stir in the flour, milk, soured cream and seasoning. Bring to boil and cook gently for 2 minutes, stirring. Add lemon juice.
4. Stir flaked fish, rice and egg into the sauce, and cool. Adjust seasoning.
5. Divide filling among the blanched lettuce leaves and fold each leaf into a parcel.
6. Pack in a single layer into ovenproof dish, pour over stock and cover tightly.
7. Bake in the oven at 200°C (400°F) mark 6 for about 20 minutes. Top with herb butter and serve.
2. Ease off 12 lettuce leaves and cut out tough stalk from core end. Blanch a few leaves at a time in a saucepan of boiling salted water for 1 minute. Drain.
3. Finely chop a further four lettuce leaves. Melt the butter in a pan and soften chopped lettuce and onion. Stir in the flour, milk, soured cream and seasoning. Bring to boil and cook gently for 2 minutes, stirring. Add lemon juice.
4. Stir flaked fish, rice and egg into the sauce, and cool. Adjust seasoning.
5. Divide filling among the blanched lettuce leaves and fold each leaf into a parcel.
6. Pack in a single layer into ovenproof dish, pour over stock and cover tightly.
7. Bake in the oven at 200°C (400°F) mark 6 for about 20 minutes. Top with herb butter and serve.
serving amount
serves 6
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