Fish Flan

Ingredients

• Short-crust Pastry (see page 23)
• Cooked Fish
• 1 oz. McDougall’s Self-raising Flour
• 1 oz. Margarine
• Fish Liquor and Milk just under 1/2 pint
• Salt and Pepper
• Chopped Parsley or Capers or Grated Cheese

Method

1. 1

   Prepare and bake a Flan Case.

2. 2

   Arrange cooked fish in the Flan Case, heat through in the oven while preparing the sauce.

3. 3

   Melt margarine, stir in flour, cook briefly, stir in liquid gradually.

4. 4

   Bring to boil, boil for two minutes, season and add flavouring.

5. 5

   Pour over fish, garnish with parsley.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 23. The excerpt below is the record exactly as published.

FISH FLAN Short-crust Pastry (see page 23), half quantity. Cooked Fish. 1 oz. McDougall’s Self-raising Flour. 1 oz. Margarine. Fish Liquor and Milk just under 1/2 pint. Salt and Pepper. Chopped Parsley or Capers or Grated Cheese

Cook this with the app: pantry check, scaling, and the assistant.