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Cooked by: Chef / Ethnicity: Icelandic cuisine / Last Modified: 3/24/2004 / Base: Dairy / Number of Servings: 2 |
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Directions: If whole fish is used, remove viscera, head, tail, all bones, and
skin. Cut into fillets. Rinse, dry on paper towels, and sprinkle
with salt. Let stand a short while. On each fillet place a piece of
spiced herring or a whole anchovy. Roll up and tie with string. Dip
each roll in slightly beaten egg, then in bread crumbs. Place rolls
in a buttered dish or pan. Dot each roll with butter. Brown in a
hot oven (425F). When well browned, pour milk or cream over fish
rolls and continue baking in a slow oven (325F) for 15 minutes or
until fish is done.
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