Italian Fish Bake
|Potatoes||2 , sliced|
|Carrot||1 Large, sliced|
|Frozen green beans||4 Ounce|
|Canned tuna||14 Ounce, drained and flaked|
|Tomatoes||2 , peeled and sliced|
|Beet||1 , sliced|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Capers||1 Tablespoon, chopped|
|Eggs||4 , separated|
|Ground hazelnuts||1⁄3 Cup (5.33 tbs)|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Cook the potatoes and carrots in boiling salted water for 15-20 minutes.
Divide the cauliflower into sprigs and add with the beans for the last 10 minutes.
Lightly grease a 4-pint capacity ovenproof dish.
Layer the cooked vegetables, tuna, tomatoes and beet alternately in the casserole.
Finely chop the anchovy fillets and mix with the onion, garlic, capers and egg yolks to a smooth consistency.
Stir in the hazelnuts, breadcrumbs and cheese, then fold in the parsley and stiffly beaten egg whites.
Season to taste.
Spread the topping over the vegetables and bake in a moderately hot oven (400° F) for 20-25 minutes.