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Press, Volume CX, Issue 32360, 28 July 1970, Page 4

FISH AND RICE PUFF For four you will need: 4 cups cooked rice (about If cups uncooked) 1 cup grated cheddar cheese i cup milk 1 egg yolk 1 tablespoon chopped parsley 1 tablespoon grated onion Ub fresh cod 2 slices lemon 1 slice onion 1 teaspoon salt i teaspoon pepper 1 bay leaf

Sauce I cup mayonnaise 1 tablespoon sweet relish 1 tablespoon parsley 2 teaspoons lemon juice i teaspoon salt Cayenne I egg white Method: Combine rice, cheese, egg-yolk, parsley and grated onion in a greased shallow ovenproof dish and press this mixture lightly on to the sides and base to make a lining. Cover and place in a moderate oven (350) for about 15 minutes. Pour about 4 cups of hot water into large saucepan, add the lemon slices, the slice of onion, salt, pepper and bayleaf and lower the fish, which has been cut into four porti- -s, into this. Cover and simmer for 10 minutes or until it will flake easily. Lift out and drain well. Arrange the pieces in the centre of the rice lined dish and top with sauce. To make the sauce, combine mayonnaise or salad dressing, sweet relish or chutney, chopped parsley, lemon juice, salt and a dash of cayenne and blend well. Beat egg white until stiff and fold in to mixture. Bake in a very hot oven (450) for 10 minutes or until the sauce is puffed and golden. Serve immediately.

FISH SOUFFLE For three you will need: 1 cup cooked flaked fish i cup mashed potato 1 cup milk 2 eggs 1 dessertspoon butter 1 tablespoon tomato sauce 1 dessertspoon chopped parsley Lemon juice Salt and pepper Nutmeg Method: Combine melted butter with tomato sauce and potato. Add the fish, lemon juice, beeten egg yolks, parsley and milk and mix very well. Season with salt, pepper and t teaspoon nutmeg. Beat egg whites until stiff and carefully fold in to fish mixture. Turn into a greased ovenproof dish and bake at 350 for 25 or 30 minutes or until set and lightly browned. Serve immediately sprinkled with a little additional chopped parsley and dusted with paprika.

BAKED WHOLE FISH The most suitable flsh to bake whole are blue cod, groper or trout, when in season. You will need: 1 whole nah, about 31b Jib bacon rashers 3oi butter i cup white wine Pepper Salt Nutmeg Fresh mint Method: Remove head, tail and scales from a whole fish and clean thoroughly. Pepper and salt inside of flsh and dust with a pineb of nutmeg, then stuff with sprigs of fresh mint Wrap completely in bacon rashers from which the rind has been removed and place In a greased casserole. Dot liberally with butter, pour over the wine and cover. Cook at 350 for <0 minutes.