Cod and Mushroom Scallops
|Condensed mushroom soup||1 Can (10 oz) (275 gram)|
|Dry sherry||15 Milliliter (1 tablespoon)|
|Garlic salt||1 Pinch|
|Potatoes||1 1⁄2 Pound, peeled, boiled and mashed with butter and milk (675 gram)|
|Fresh white breadcrumbs||1 Ounce (25 gram, for finish)|
1.Take a pan and poach fish for 10 minutes in it by covering with water.
2.Strain the poaching liquid and keep aside.
3.Remove the skin and bones and cut the fish in 8 pieces.
4.Put each pieces in an individual scallop shell or ovenproof dish.
5.In a pan, put 2 tablespoons of poaching liquid, sherry and garlic salt.
allow the mixture to boil by stirring.
6.Once done, turn off the flame and pour it on the fish.
7.Out a piping of mashed potatoes on the edge.
8.Freeze for later use by wrapping in foil.
9.Serve warm with a sprinkling of breadcrumbs on top.
10.If using frozen, thaw, reheat and serve.