Poisson-tomate au gratin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked whitefish or other smoked fish |
| 6 | larges | Tomatoes |
| 1 | teaspoon | Salt |
| 1 | cup | Cooked rice |
| ¾ | cup | Grated cheese |
| 1 | Egg; beaten | |
| 1 | dash | Pepper |
| 1 | tablespoon | Melted fat or oil |
| ¼ | cup | Dry bread crumbs |
Directions
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Wash tomatoes. Remove stem ends and centers; sprinkle with salt. Combine rice, cheese, egg, pepper, and fish. Fill tomatoes with fish mixture and place in a well-greased baking dish. 10x6x2 inches. Add fat to crumbs; sprinkle over top of tomatoes. Bake in a moderate oven, 350 F., for 25 to 30 minutes or until tomatoes are tender.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.