Fish Timbales with Curry Sauce
Yield
6 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
onions
chopped |
|
| 1 | pound |
cod fillets
or halibut fillets, cut into 1 inch pieces |
|
| 1 | cup |
milk
|
|
| ½ | cup |
bread crumbs
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | large |
eggs
large |
|
| Curry sauce | |||
| 1 | tablespoon |
butter
or margarine |
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
onions
chopped |
|
| 453.6 | g |
cod fillets
or halibut fillets, cut into 1 inch pieces |
|
| 237 | ml |
milk
|
|
| 118 | ml |
bread crumbs
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 0.6 | ml |
black pepper
|
|
| 3 | large |
eggs
large |
|
| Curry sauce | |||
| 15 | ml |
butter
or margarine |
|
| 15 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
milk
|
|
Directions
Heat the oven to 350℉ (180℃).
Grease six 6 ounce custard cups.
Heat the butter in a 10-inch skillet, over medium heat until it is melted.
Cook the onion in the butter until tender but not browned.
Add the halibut or cod pieces and the milk, then heat to simmering (do NOT boil) and reduce the heat.
Cover and simmer for 5 minutes or until the fish flakes easily with a fork.
Place the mixture in a food processor work bowl or blender container.
Cover and process on high speed about 1 minute, stopping the blender occasionally to scrape the sides, until smooth.
Mix the fish mixture, bread crumbs, salt, nutmeg, pepper and the eggs together.
Pour into the custard cups.
Place the cups in a rectangular pan, 13 x 9 x 2 inches, on the oven rack.
Pour very hot water into the pan to within ½ inch of the tops of the cups.
Bake for 30 minutes in the preheated oven or until a knife inserted in the center comes out clean.
Unmold and serve with the Curry Sauce.
CURRY SAUCE: Heat the butter in a 1½-quart saucepan over low heat until melted.
Stir in the flour, curry powder, salt and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly then remove from the heat.
Stir in the milk, heat to boiling, stirring constantly.
Boil and stir for 1 minute.
