600GRM FISH (COD, HAKE, BASS ETC.)
SEASONING
JUICE OF 1 – 2 LEMONS
750GRM POTATOES
500GRM MUSHROOMS (WILD ARE BEST, BUT ANY ARE FINE)
OIL – AS NEEDED
30GRM PLAIN FLOUR
4 EGGS
1/2 BUNCH EACH OF PARSLEY, DILL AND SPRING ONIONS (CHOPPED)
CUT THE FISH INTO DIAGONAL SLICES AND SEASON WITH SALT AND PEPPER.
DRIZZLE WITH THE LEMON JUICE. LEAVE TO STAND FOR HALF AN HOUR.
BOIL THE POTATOES IN SALTED WATER UNTIL JUST SOFT, THEN SLICE THINLY (IT MAY BE EASIER TO SLICE BEFORE BOILING BUT DO NOT OVER COOK OR THEY WILL FALL APART).
CLEAN THE MUSHROOMS AND BLANCH IN SLIGHTLY SALTED WATER, LEAVE TO DRAIN AND THEN CHOP FINELY.
SAUTE THE MUSHROOMS IN 2 TABLESPOONS OF OIL.
COAT THE FISH IN FLOUR AND FRY IN 1/2INCH OF OIL UNTIL GOLDEN BROWN ON ALL SIDES.
PLACE THE FISH INTO A GREASED BAKING DISH, SURROUND THE FISH WITH THE SLICED POTATOES AND SPRINKLE OVER THE CHOPPED MUSHROOMS.
BEAT THE EGGS AND SEASON WITH SALT AND PEPPER,
POUR OVER THE FISH AND VEGETABLE MIXTURE.
BAKE IN A PRE-HEATED OVEN AT 200C UNTIL THE FOOD IS PIPING HOT AND THE EGGS COOKED AND FIRM.
SERVE SPRINKLED WITH THE HERBS.