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Butter a skillet and arrange a layer of sliced onion. Sprinkle salt and place the whole fish on top of the onion. Pour 1 cup of water to skillet and cover with aluminum foil. Cook fish over low heat with simmering, not boiling, water until fish is tender.
Once fish is cooked transfer it to a surface and remove skin, dark parts and bones. Cut meat into small pieces. Reserve and strain cooking liquid through a fine sieve.
Melt 2 tablespoons butter in a skillet and add chopped onion. Cook until tender and add chopped thyme. Set aside.
Combine milk, ¾ cup reserved cooking liquid, chopped fried onion, cooked peas, carrot, grated parmesan cheese, eggs and fish pieces and remaining butter, previously melted.
Mix well and season to taste. Butter a tube pan and pour mixture.
Bake in a preheated moderate oven to 300°F (150°C) over hot water for 1 hour or until the flan is set.
Serve with Tomato Special Sauce.
Try our fish recipes:
Tuna with herb and butter sauce
Fish fillets with Cilantro pesto
Trout or Salmon fillets with pepper
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