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Receta Baked Stuffed Fish
by Global Cookbook

Baked Stuffed Fish
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  Raciónes: 12

Ingredientes

  • 1 quart WATER
  • 30 lb FISH FILLETS FLAT FZ
  • 1 c. BUTTER PRINT SURE
  • 1 1/2 c. BUTTER PRINT SURE
  • 1 lb CELERY FRESH
  • 1 lb LEMON FRESH
  • 1 1/2 lb ONIONS DRY
  • 3 1/2 lb FLOUR GEN PURPOSE 10LB
  • 2 1/2 tsp PEPPER BLACK 1 LB CN
  • 2 Tbsp. THYME Grnd
  • 2 Tbsp. PAPRIKA Grnd
  • 3 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
  2. Saute/fry CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
  3. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; Add in TO VEGETABLES.
  4. Add in WATER TO VEGETABLE-CRUMB Mix; TOSS Mix BUT Don't PACK. SET ASIDE FOR USE IN STEP 5.
  5. SEPARATE FILLETS; CUT INTO 2 1/4 Ounce Pcs. PLACE 50 Pcs ON EACH GREASED PAN.
  6. PLACE 1/4 C. (1-NO.16 SCOOP) VEGETABLE-CRUMB Mix ON EACH PIECE. COVER WITH SECOND FISH PIECE.
  7. COMBINE LEMON JUICE AND BUTTER Or possibly MARGARINE; POUR OVER FISH IN EACH PAN.
  8. SPRINKLE SALT AND PAPRIKA OVER FISH.
  9. BAKE ABOUT 25 Min Or possibly Till LIGHTLY BROWNED.
  10. NOTE:
  11. IN STEP 1, 1 LB 6 Ounce FRESH CELERY A.P. WILL YIELD 1 LB Minced CELERY AND 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce Minced ONIONS.
  12. NOTE:
  13. IN STEP 6, 1 LB FRESH LEMONS A.P. (4 LEMONS) WILL YIELD 3/4 C. JUICE.
  14. NOTE:
  15. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  16. SERVING SIZE: 4 1/2 Ounce F