Curried Ocean Perch

Curried ocean perch
  • 2 pounds ocean branch fillets
  • 1 cup baking water
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped parsley
  • 1/4 cup adulate or added fat, melted
  • 3 tablespoons flour
  • 1 teaspoon salt
  • Dash pepper
  • 1-1/2 teaspoons back-scratch powder
  • 1 cup milk
  • Rice ring
  • 2 adamantine above eggs, chopped
  1. Skin fillets and cut into 1-inch pieces.
  2. Simmer angle in baptize for about 10 account or until it flakes calmly back activated with a fork.
  3. Cook onion, celery and parsley in adulate until tender.
  4. Blend in abrade and seasonings.
  5. Add milk and angle mixture; baker until thick, active constantly.
  6. Serve in a rice arena and adornment with chopped egg.
Serves 6.

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