6 fish fillets (cod, haddock etc.)
fish heads and skin
two cups of water
3 spoons of white salt
1/4 cup of white wine
8 slices of fresh peas, without shells
250g of butter or margarine
two eggs
two spoons of finely chopped onion
6 fish fillets (cod, haddock etc.)
fish heads and skin
two cups of water
3 spoons of white salt
1/4 cup of white wine
8 slices of fresh peas, without shells
250g of butter or margarine
two eggs
two spoons of finely chopped onion
Mix fish heads and skin with water and one spoon of salt in a pot
Fry for 30 minutes or until only half a cup of broth remains
Place the fish in an oiled baking dish
Sprinkle with remaining salt
Pour the broth and wine over the fish
Boil the peas in water, then squeeze well until dry
Beat the butter and add eggs, onion, and peas, mixing well
Spread this mixture, about 1 1/2 cm thick or so, over the fish
Bake in a moderate oven for about 20 minutes or until golden on top
Serve immediately.
