[Sca-cooks] Fish Soteltie

[Steve]

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How about molding the ground meat mixture then layering almond slices to
simulate skin?

Æduin


At 09:32 PM 09/02/2001 -0400, you wrote:

>Greetings,
>
>   What do people here think about doing a fish soteltie where the fish
>is actually beef?  It seems like a neat peri-oid idea to do.
>
>Cut off the fish head.
>Carefully skin the fish.
>Use the fish flesh in one recipe.
>Cook the fish head however one normally cooks fish heads
>Make a beef mixture (I'm thinking with lots of ground almonds)
>Cook the beef mixture until almost done
>Mix the mostly cooked beef mixture with some egg for holding
>togetherness
>Fill fish skin with beef/egg mixture
>Cook at low temp until the egg and fish skin are safe to eat
>
>Additionally provide un-fish-skinned beef mixture for the less
>adventurous

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