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LOCATION: Recipes >> Preserving Meats >> Potted Redfish

Print this Recipe    Potted Redfish

Redfish Paste with Bacon

500 g redfish fillets, (1 lb) skinned and boned
1 rasher bacon, rind removed, finely chopped
90 g butter, (3 oz)
juice of 1 lemon
1 egg
freshly ground pepper
paprika
2 drops Tabasco
2 teaspoons brandy
melted butter for sealing

Put redfish and bacon through a food processor, using the plastic
blade, or else mince together very finely in an ordinary mincing
machine. Put in saucepan with butter, and using a wooden spoon,
stir continually over low heat until cooked, about 6 minutes. Add
lemon juice and stir in well, then add beaten egg. Allow to cool
and add freshly ground pepper, paprika, Tabasco and brandy. Pack
in clean sterilised jars, sealing with melted butter before screwing
lids on tightly. This should keep for 3 to 4 days in the refrigerator.
Serve on hot buttered toast or savoury biscuits.

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