[Sca-cooks] Fish Soteltie

[Marian Rosenberg]

> >   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.

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

Then it would be a fish shaped ground meat mixture, rather than a fish
that wasn't fish.  I want something that really looks like one food and
is a completely different food, like the various types of bird served in
peacock skins.

Can anyone suggest practical ways of going about this?

After I first posted, I was thinking that an overlarge sausage casing to
keep the fish skin and meat separate might be a good idea.

-M