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| Fish Sausages |
| ingredients: |
The
quantities below are sufficient
for 4 people.
6 ounces (185g or 1½
cups) cooked white fish
2 ounces (60g or half a cup)
peeled prawns
2 ounces (60g or half a cup)
mushrooms
2 ounces (60g or half a cup)
breadcrumbs
2 lightly beaten eggs
4 ounces (125g or one cup, scant)
fine oatmeal
2 teaspoons dried parsley
Salt and pepper to taste
Cooking oil
A small quantity of flour and
butter
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| method: |
Remove any skin and bones
from the fish. Chop up the prawns
finely. Chop and fry the mushrooms
in a little butter.
Using a large bowl, break up
and pound the white fish, chopped
prawns, cooked mushrooms, breadcrumbs,
parsley and seasoning, binding
with half the beaten egg.
With floured hands, form the
mixture into a number of sausage
shaped portions. Dip into the
remaining beaten egg and roll
in the oatmeal. Fry in hot,
shallow oil for about 6/7 minutes,
turning regularly until golden
brown. Drain on kitchen paper.
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| This
recipe is similar to fishcakes. It is
based on one found in a cook book produced
in 1946 by that stalwart of traditional
cooking, the Scottish Women's Rural
Institute. |
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