|
Classic
Cook Books
< last page | next page >
page 70
15. STUFFED MACKEREL.
ISOUMERUE DOLMA.
Ingredients:
Mackerel ................................................... 6, small.
Olive Oil .......................................... 3 tablespoonfuls.
Dry Onions ................................................ 5, medium.
Lemon ............................................................. 1.
Eggs .............................................................. 2.
Parsley ..................................................... 1 bunch.
Curry ....................................................... 1 pinch.
Flour .............................................. 2 tablespoonfuls.
Salt and pepper, to taste.
Method:
Clean the fish properly, put in hot water for ten to fifteen minutes to cause
them to become slack; then cut off the heads and break the back-bones at the
tail. After rolling them on a board under the palm of the hand, pull the
backbones out very carefully through the neck ends, then wash, ready for
stuffing. This done, prepare the following stuffing:
Chop the onions and fry them nearly brown in part of the olive oil, then add the
parsley--finely cut--the curry, the salt and pepper to taste. With this mixture
stuff each fish, and after dipping them in a batter made of the beaten eggs and
< last page | next page >
Classic
Cook Books
|
