Fish Casserole Hararnogli
|Whitefish/Sole / any other lean fish||3 Pound, head and tail removed, cut in 4 portions|
|Fish stock||5 Cup (80 tbs)|
|Bechamel sauce||3 Cup (48 tbs)|
|Minced parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed in a garlic press|
|Cooked rice||4 Cup (64 tbs)|
|Freshly grated kefalotyri cheese||1⁄2 Cup (8 tbs)|
Wrap fish loosely in cheesecloth.
Knot the ends.
Heat fish stock until boiling.
Add fish and simmer until done (about 10 minutes).
Remove fish from liquid and discard cheesecloth.
Mix Bechamel Sauce with parsley, basil, and garlic.
Turn rice into a casserole.
Put fish on top.
Top with Bechamel Sauce and cheese.
Cover tightly with aluminum foil.
Set in a 300Â°F oven 12 to 15 minutes, or until thoroughly heated.