INGREDIENTS:

• 900g Smoked Fish
• 450ml White Sauce
• Toast Slices

METHOD:

Cover fish with cold water and stand for 1 hour. Drain. Parboil fish for 2 or 3 minutes, then poach gently in milk for 15 minutes. Drain. Separate fish in flakes and serve with white sauce. Serve on toast and garnish with paprika, parsley or had boiled egg slices.

To Pressure Cook: Place fish on rack in cooler. Add 1 teacup of boiling water and pressure cook for 8 minutes.

TO STEAM FISH
Steaming is suitable for almost any type of fish, small whole or fillets or cutlets of larger fish.

Rinse fish. Season with salt, pepper and lemon juice. Place on battered enamel plate, cover with another buttered plate and steam over boiling water until white and flaky, 15 to 20 minutes. To pressure cook, allow 7 minutes per 450g of fish.