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Catherine Brown

Fish Custard

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Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 4 fillets White Fish
  • Salt and Pepper
  • 1 Egg
  • 1

Method

  1. Wash, season, and roll up fillets skin side inside.
  2. Arrange in greased pie-dish.
  3. Add milk to beaten egg and pour over fish.
  4. Bake in a moderate oven until custard is set (about Β½ hour).

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