Cooking ’67 FISH IN SAUCE
(By OBLIA TIMMS) Another way to make fish different is to serve it in a caper sauce. Poached fish mid caper sauce is piquant in flavour and enjoyed by those who like food with a “sharp” taste. To serve as a fish entree, for four person* you will need:— lib fish cutlets 1 dessertspoon vinegar 1 tablespoon butter 1 tablespoon flour i pint evaporated milk 1 dessertspoon caper* Salt Pepper Lemon Parsley. Method: Place fish in frying pan and barely cover with water to which the vinegar and a little salt has been added. Simmer very gently for about 8-10 minutes. When cooked, drain and place in hot dish. Melt butter, add flour and stir until smooth. Add evaporated milk and stir continuously until thick and smooth. Season with salt and pepper and cook for three to four minutes. Stir in capers and a little of the caper liquor. Pour over fish. Serve garnished with lemon and sprinkled with finely chopped parsley.
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Press, Volume CVI, Issue 31339, 8 April 1967, Page 2
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167Cooking ’67 FISH IN SAUCE Press, Volume CVI, Issue 31339, 8 April 1967, Page 2
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