Devilled Whole Fish
When luck has brought a whole large snapper your way, or you are able to buy a whole fish for baking, try this appetising way of cooking it. The fish is baked with a savoury stuffing and mustard, cheese and bacon topping which sends it to the table looking as interesting as it tastes. Ingredients: 1 large snapper 3 good teaspoons french mustard 3oz cheese 1 large rasher bacon 1 cup vinegar Salt and pepper i packet sage and onion stuffing. . 1 cup boiling water Method: Remove head of one cleaned snapper and scale it. Wash well. Mix sage and onion stuffing with boiling water and stand for a few minutes. Pack into the cavity of the snapper. Lay in a baking dish and spread with three good teaspoons french mustard. Grate 3oz cheese on the coarse grater and sprinkle over the mustard. Chop one large rasher of bacon over it. Put half a cup of vinegar round the fish and dust with salt and pepper. Bake in a fairly hot oven until tender through when tested and the top is browned.
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Bibliographic details
Press, Volume CI, Issue 29871, 11 July 1962, Page 3
Word Count
185Devilled Whole Fish Press, Volume CI, Issue 29871, 11 July 1962, Page 3
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Acknowledgements
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