Fish Cake

'Make the white sauce (see recipe above), let it cool, and cover with plastic wrap to prevent a skin from forming on the surface.'

'Refrigerate for 1 hour or more.'

'Place milk in a bowl, add bread crumbs, and reserve.'

'Cut fish into small pieces.'

'Put half of the fish, half of the egg whites, salt, and black pepper to taste into a blender, and blend for 1 minute until smooth.'

'Put this mixture into a bowl, and repeat the process with the remaining ingredients.'

'Place this mixture in a bowl, and mix well.'

'Refrigerate until chilled.'

'Remove fish cake and white sauce from refrigerator, and mix well.'

'Mix milk and bread crumbs that were reserved to form a paste.'

'Add this mixture to the fish cake mixture, and blend well.'

'Add English mustard, salt, and black pepper to taste.'

'Grease an English-style cake mold, and pour in the mixture.'

'Cover with impermeable paper, and bake in a strong oven (200°C), for 50 or 60 minutes.'

'Unmold, cut into slices, and arrange on a hot platter.'

'Serve with tomato sauce of your preference and cooked potatoes.'

'Serves 4 to 6 people.'