Friday, March 2, 2018

Fish Platter with Bacon and Potatoes (1969)

  • 2 lbs cod or other firm white fish, baked or boiled 
  • 1/4 lb bacon, diced 
  • 6 medium potatoes 
  • 8 small carrots 
  • 6 small onions 
  • 2 tbspns finely chopped parsley 
  • 2 hard-boiled eggs 
  • 2 cups thin white sauce (see below)
Fry bacon until crisp. Set aside. Boil potatoes, carrots, and onions in salted water until tender. 

Place fish on large, heated platter, and surround with cooked vegetables. Pour bacon bits over fish.  Cover with white sauce, and garnish with chopped parsley and sliced, hard-boiled eggs.  Serves 4 to 6.

Thin White Sauce
Mix together in a saucepan until smooth:
  • 2 cups milk
  • 2 tbspns flour
  • 2 tbspns butter
  • Salt and pepper to taste
(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes
Halibut a la Victor (1958)
Coquille St. Jacques Scallops (1968)

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