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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In the beginning were the micmacs,the native indians of Nova Scotia.This native dish is made with fish from the bay of fundy and is delicious served with a cream sauce. Ingredients:
2 lbs fish |
2 cups milk |
1/4 cup butter |
2 tablespoons chopped onions |
1 tablespoon thyme |
2 tablespoons flour |
2 tablespoons lemon juice |
1 teaspoon cold water |
1 egg, beaten |
salt and pepper |
1/2 cup breadcrumbs |
Directions:
1. Boil fish til it flakes.
2. Drain and let cool.
3. Bring milk to a boil and add butter.
4. Combine onion,flour,lemon juice and seasonings.
5. Stir into milk.
6. Cook over a low heat until thickened.
7. Add water and remove from heat.
8. Stir in egg.
9. Flake fish and season to taste
10. Add egg mixture and form into wigwam shapes.
11. Place into shallow pan and cover with bread crumbs.
12. Bake at 350F for 30 minutes.
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