SC - Re: below the salt)

[Kathleen M Everitt]

This sounds great. Do you have documentation for it? I've been looking
for some fish recipes, and I might try this one, but I want documentation
for everything so I can put it in a booklet to give to the guests.

Julleran

On Sun, 12 Oct 1997 01:42:16 -0400 marilyn traber <margali at 99main.com>
writes:

>
>Cod a la bretonne-made with whole cods instead of the fillets-better
>presentation
>
>take leeks, celery and carrots in fine julienne, saute til almost done
>in butter
>in parchement[or multiple layers commercial aluminum foil if doing on
>covered grill outdoors] place 1/3 of the veggies. place fish next
>stuffed with 1/3 of the veggies, add fresh thyme leaves, fresh parsley
>leaves and fresh basil leaves, salt and white pepper to taste, wrap in
>gauze to keep it from falling apart wen you remove it from the foil 
>then
>top with the rest of the veggies, dot with butter, sprinkle with white
>wine and arrange slices of lemon. seal in well.
>place on very large cooking sheet and bake at 425*f 10 minutes per 
>inch
>of thickness or place on the grill and cover with a large piece of 
>metal
>to hold the heat in for about the same.
>
>take out, place the veggies on the platter, then carefully put the 
>fish
>on top, add assorted small garnishes around and serve.
>
>If you want a really neat form of period presentation, take regular
>pastry and make a fish shaped dome lid and blind bake, glazing with
>saffron and eggyolk wash to make it golden. Place over the fish and
>veggies and cary in with pomp and ceremoney.
>
>margali
>
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