Poisson-tomate Au Gratin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Smoked whitefish or other smoked fish,
6 large: Tomatoes,
1 tsp: Salt,
1 cup: Cooked rice,
3/4 cup: Grated cheese,
1: Egg, beaten
1 dash: Pepper,
1 tbsp: Melted fat or oil,
1/4 cup: Dry bread crumbs,
Directions:
Recipe By : Ted Dahlen "Smoke Seafood"
Remove skin and bones from fish. Flake the fish. Wash tomatoes. Remove stem
ends and centers; sprinkle with salt. Combine rice, cheese, egg, pepper,
and fish. Fill tomatoes with fish mixture and place in a well-greased
baking dish. 10x6x2 inches. Add fat to crumbs; sprinkle over top of
tomatoes. Bake in a moderate oven, 350 F., for 25 to 30 minutes or until
tomatoes are tender.
Posted to bbq-digest by Bill Mathews on Dec 04,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Remove skin and bones from fish. Flake the fish. Wash tomatoes. Remove stem
ends and centers; sprinkle with salt. Combine rice, cheese, egg, pepper,
and fish. Fill tomatoes with fish mixture and place in a well-greased
baking dish. 10x6x2 inches. Add fat to crumbs; sprinkle over top of
tomatoes. Bake in a moderate oven, 350 F., for 25 to 30 minutes or until
tomatoes are tender.
Posted to bbq-digest by Bill Mathews
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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