3 oz. fresh breadcrumbs
3 oz. shredded Carrigaline cheese
1 onion - finely chopped
1/2 teaspoon dried mixed herbs
Ground black pepper
3/4 pint milk
1 1/2 lb. whitefish fillets, skinned
3 tablespoons butter
1/4 lb. fresh mushrooms - sliced
2 oz. flour
2 1/2 tablespoons tomato paste
Fresh chopped parsley
- Mix together the breadcrumbs, cheese, onion, herbs and seasoning with 3 1/2 tablespoons on the milk.
- Place half the fish on the base of a buttered shallow ovenproof dish. Spread the stuffing over the fish and top with the remaining fillets.
- Melt the butter in a saucepan and fry the mushrooms until soft. Add the flour, remaining milk, tomato paste and seasoning. Heat, stirring continuously until the sauce thickens and boils. Pour over the fish.
- Bake at 375F for 20 minutes. Serve garnished with parsley.