FISH LOAF

Put codfish first in a saucepan of hot water and ½ tsp sea salt.

Cook on a low heat for 5 to 10 minutes. Remove from the pan and flake apart removing any bones and grey skin.

Then in a frying pan on medium heat add oil and butter. Peel and chop onions then add to pan cook until softened. Remove from the pan and toss on top of the prepared fish.

Cut fat pork in cubes and toss in the same frying pan, cook out fat and have a light brown removing the fat and only using about a tablespoonful of oil. When cooked toss over fish and onions.

In a bowl add stale bread crumbs, savoury, ½ tsp sea salt, pepper, cooked fish, onion and fat pork, toss together.. “Salt pork is optional use one tablespoonful of oil to replace it!!”

Crack two eggs in a separate bowl and whisk lightly and pour over the mixture. Continue to toss together until all ingredients are combined.

You will need a bread pan and piece of parchment paper…scoop all mixture into pan and flatten down.

Preheat the oven to 350ºF, and bake this fish loaf for 40 minutes to one hour.

Serve with boiled or baked potatoes, also make a roux or gravy to pour over top of each serving.

WHITE ROUX:

Recipe:

2 tbsp butter or fat port oil                     2 tbsp all-purpose flour

pinch sea salt                                         pinch of pepper

2 cups milk or half milk and half broth   1 small onion, chopped

Method:

In a frying pan add butter or oil, add chopped onion let cook until soft, then add flour, continue cooking for a few seconds to make a paste

Then add milk or broth mixed with sea salt and pepper to taste. Mix together until thickened and runny. Serve over fish loaf single servings.

Bonita’s Tips:

Frying onions and fat pork before adding to the mixture helps build those flavours. Plus the texture is better.