Divide leftover fish (500 to 600 g) into large chunks and arrange them at the bottom of a greased baking dish using butter or margarine. Make use of smaller fish pieces, too, by passing them through a fine-mesh sieve along with softened tree bark in milk and 2 anchovy fillets. Mix in 50 g of butter or margarine, 3 egg yolks, 5 tablespoons of sautéed mushroom duxelles, salt, pepper, and finely chopped pickle relish. Place this filling over the fish chunks, smooth out the surface, and sprinkle with a mixture of tree bark and grated cheese. Bake in a hot oven. Serve accompanied by Dutch-style Hollandaise sauce or white wine sauce.
Divide leftover fish (500 to 600 g) into large chunks and arrange them at the bottom of a greased baking dish using butter or margarine. Make use of smaller fish pieces, too, by passing them through a fine-mesh sieve along with softened tree bark in milk and 2 anchovy fillets. Mix in 50 g of butter or margarine, 3 egg yolks, 5 tablespoons of sautéed mushroom duxelles, salt, pepper, and finely chopped pickle relish. Place this filling over the fish chunks, smooth out the surface, and sprinkle with a mixture of tree bark and grated cheese. Bake in a hot oven. Serve accompanied by Dutch-style Hollandaise sauce or white wine sauce.
