14 December 2012,04:11 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 180°C/350°F/ gas 4. Base-line with greaseproof paper and butter a 1 .5 liter/2½ pint/6¼ cup ovenproof dish.
  • Place the fish cubes in a bowl. Add the bread, and then sprinkle over the milk and leave to soak while you cook the chopped onion.
  • Melt the butter in a small pan and fry the onion for 10 minutes, until soft. Cool for a few minutes, and then add to the fish and bread with the egg yolks, nutmeg, dill, salt and pepper. Mix well.
  • Whisk the egg whites in a large bowl until stiff, and then gently fold into the fish mixture.
  • Spoon the mixture into the dish. Cover with buttered foil and bake for 45 minutes, or until set.
  • Allow to stand for 5 minutes, then spoon out. Alternatively, loosen with a knife; turn out, remove the paper and tut into wedges. Garnish with dill and serve with courgettes and carrots.


  • 350 grams white fish fillets, skinned and cut into 1 inch cubes
  • 50 grams white bread,  cut into 2 inch cubes
  • 250 ml milk 
  • 2 tablespoon butter 
  • 1 small onion, finely chopped
  • 3 eggs, separated 
  • ¼ teaspoon grated nutmeg 
  • Salt and freshly ground black pepper 
  • 2 tablespoon chopped fresh dill, plus extra to garnish 
  • Sliced courgettes and carrots, to serve

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