2 packages (450g) of fish fillets Pescal
2 1/2 cups white wine Bernad Taillan
2 tablespoons freshly squeezed lemon juice
1 tablespoon salt
16 slices of bread, crust removed
2 tablespoons butter or margarine
1 can of cream of tartar
8 tablespoons ketchup
1 tablespoon capers in brine
1 tablespoon liquid from the capers
2 containers (200g) of melted cheese, type Gruyère or Cheddar, cut into pieces
Note: capers may be substituted with olives (without pit).
2 packages (450g) of fish fillets Pescal
2 1/2 cups white wine Bernad Taillan
2 tablespoons freshly squeezed lemon juice
1 tablespoon salt
16 slices of bread, crust removed
2 tablespoons butter or margarine
1 can of cream of tartar
8 tablespoons ketchup
1 tablespoon capers in brine
1 tablespoon liquid from the capers
2 containers (200g) of melted cheese, type Gruyère or Cheddar, cut into pieces
Note: capers may be substituted with olives (without pit).
Remove the skin from the fish fillets and season with salt, lemon juice, and 1/2 cup white wine
Spread butter on the slices of bread and place 8 slices in a baking dish, with the butter facing down
Blend in a blender the cream of tartar, ketchup, liquid from the capers, white wine, and melted cheese
Pour one cup of that mixture over the slices of bread
Place the fish fillets on top of the bread, spread the capers over them, and pour another cup of the mixture over them
Place the remaining 8 slices of bread on top of the fish, with the butter facing down
Combine the seasoning from the fish with the remaining blender mixture and pour it over the bread
Bake in a preheated oven at 300°F for 20 minutes
Serve in the baking dish, accompanied by sautéed potatoes (or rice) and refried peas.
