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Fish Timbales
 
 

2 pounds fish fillets 1½ quarts water 1½ T salt 3 T lemon juice 2 T butter 2 T flour 1 c milk 2 eggs 1 T chopped parsley 1 t minced onion ½ t salt Place the fish fillets in layers in a perforated pan and lower into a kettle of simmering, salted water. Simmer gently for about 20 minutes or until done. Remove, drain thoroughly and flake to make 2 cups. Add lemon juice. In a small saucepan, over medium heat, make a white sauce by melting butter, adding the flour and stirring in the milk. Stir until the sauce thickens. Stir in beaten eggs, parsley, fish, onion and salt. Pour mixture into well greased custard cups and bake in a pan of hot water in a moderate oven (350° F.) for about 30 minutes. Turn timbales onto a hot platter, garnish with lemon slices and serve hot. If you don’t have custard cups, try using muffin tins placed in a larger pan of water.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.