1 cup of cooked or baked fish flakes - 200g
1 medium onion, finely chopped - 90g
1 small red bell pepper, seeded and chopped - 50g
2 tablespoons of chopped fresh parsley - 10g
1 tablespoon of chopped green scallion - 7g
1/2 cup of all-purpose flour - 90g
To taste: salt and black pepper
1 egg, separated
4 tablespoons of milk - 60ml
2 tablespoons of melted butter or margarine - 30g
Tomato sauce
1 cup of cooked or baked fish flakes - 200g
1 medium onion, finely chopped - 90g
1 small red bell pepper, seeded and chopped - 50g
2 tablespoons of chopped fresh parsley - 10g
1 tablespoon of chopped green scallion - 7g
1/2 cup of all-purpose flour - 90g
To taste: salt and black pepper
1 egg, separated
4 tablespoons of milk - 60ml
2 tablespoons of melted butter or margarine - 30g
Tomato sauce
Cream a 3-cup capacity loaf pan with butter
Mix the fish, onion, bell pepper, parsley, scallion, and flour
Season to taste
Beat the egg white until stiff and fold into the fish mixture with milk and melted butter
Mix well
Beat the egg yolk until stiff and fold into the fish mixture with gentle strokes
Pour into the prepared loaf pan
Bake in a moderate oven (180°C) for about 40 minutes, or until firm
Remove from the mold and serve with tomato sauce or white sauce mixed with cooked eggs, diced
Serves 4.
