Potato-fish and vegetable loaf - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Flounder, scrod, or sole fillets |
| 3 | Clove garlic, finely chopped | |
| 2 | tablespoons | Chopped fresh dill |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Fresh thyme leaves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 3 | tablespoons | Olive oil |
| 2 | larges | (1 lb) yellow potatoes, peeled & very thinly sliced |
| 1 | large | (1 lb) zucchini thinly sliced |
| 1 | large | (1 lb) yellow squash, thinly sliced |
| 1 | large | (1/2 lb) carrot, peeled |
| 1 | large | Egg |
| 1 | tablespoon | Milk |
| Chopped fresh dill for garnish (opt.) | ||
Directions
1. Season fillets with 2 cloves chopped garlic, 1 T dill, the lemon juice, thyme, ¼ t salt, and ¼ teaspoon pepper. Refrigerate until Step 4.
2. Heat oven to 400F. Grease 2 large, rimmed baking sheets with 1 table- spoon oil each. Arrange potato slices in a single layer on sheets. Bake until potatoes are lightly browned and crisped 3 to 5 minutes; set aside. Reduce oven temperature to 350'F.
3. In large skillet, heat remaining 1 T oil. Add zucchini, yellow squash, and the remaining 1 clove chopped garlic, 1 T dill, ¼ t salt, and ¼ t pepper. Saute 3 to 4 minutes or until vegetables are just tender. Meanwhile, using a vegetable peeler, cut carrot lengthwise into very thin, long strips. Set aside.
4. In small bowl, beat together egg and milk. Line an 8½ by 4 ½-inch loaf pan with aluminum foil, allowing 3 inches of foil to overhang both long sides of pan. In pan, arrange in layers a third of potato slices, a third of mixed zucchini and squash, half of carrot strips, and half of fish fillets, brushing each layer lightly with egg mixture before topping with next layer. Repeat to make a second layer of each, then end with a layer of mixed zucchini and squash and a final layer of potato slices, brushed with egg mixture.
5. Bake 20 minutes or until fish appears cooked through. (If potato slices on top darken, cover loosely with overhanging foil.) Lift loaf out of pan using the foil edges as handles and place on serving platter. With knife, loosen foil from sides of loaf, then carefully pull foil out from bottom of loaf. To serve, garnish platter with chopped dill, if desired. With serrated knife, cut loaf into serving pieces.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary