Fillet De Pomfret Crème
|Refined flour||20 Gram|
|Cayenne pepper||1 Pinch|
1. Clean, fillet and skin fish.
2. Season fillets and roll up with the skinned side inside.
3. Cook in greased baking tins covered with greased paper for about 15 minutes.
4. Infuse the milk with the bones, white skin, bayleaf and mace.
5. Strain the milk and prepare a sauce using margarine, flour and infused milk.
6. Dish the fillets. Coat with sauce and garnish with chopped parsley and cayenne pepper.