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page 57
Method:
Clean the fish well and then cut from head to tail down the backbone, with the
aid of a sharp-pointed knife. Cut these again into halves; salt and leave for
one to two hours. Then, in one deep flat pan, put the butter and the olive oil
together. In this mixture the chopped onions should be fried, not very brown.
Over this arrange the pieces of fish which must be washed; then add the eggs,
well beaten, also the juice of the lemons and the parsley--cut fine. Sift the
curry; season to taste and, after pouring on almost enough water to cover the
ingredients, place the pan in a moderatedly hot oven and leave there until well
baked.
Use more lemon, if desired, when serving.
4. STEAM BAKED FISH.
BALUCK BOGHOU-PLAKI.
Ingredients:
Fish ...................................................... 3 pounds.
Lemons ........................................................... 3.
Olive Oil ............................................... 1/2 cupful.
Plain Water ............................................. 1/2 cupful.
Parsley .................................................... 1 bunch.
Salt and pepper, to taste.
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