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Casserole of Fish

This can be made with almost any white fish but is particularly good when halibut, a very popular fish in Scotland, is used.


2 medium-sized carrots
1 medium celery heart
2 medium onions
2 lb (900 g) halibut, hake or cod
Seasoned flour
3 oz (75 g) butter
1 teaspoon chopped fennel
2 tablespoons chopped parsley
1 tablespoon lemon juice
Salt and pepper


Serves: 4


Scrape the carrots and chop them en paysanne, chop the celery and onions likewise and put all three into a saucepan covering with boiling water. Add salt to taste and simmer very slowly for 15 to 20 minutes, until the vegetables are just soft. Skin and bone the fish and cut into convenient sized pieces, coat with seasoned flour, then melt the butter in a pan and fry the halibut sprinkled with the chopped fennel until it is golden on both sides, then transfer the fish portions to a casserole without breaking them and pour over the pan juices and the lemon juice. Add the strained vegetables and a half pint (¼ litre) of the stock from their cooking and season. Bake at 325°F (170°C) or gas mark 4 for half an hour, then transfer the fish and vegetables to a heated dish with the latter arranged around the outside. Pour the casserole juices into a saucepan and boil rapidly to reduce a little, then, at the last moment, add the chopped parsley, pour over the fish and serve.

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