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Oven at 400oF/200oC 1. Prepare sauce by heating butter or oil in a large saucepan or Dutch oven. 2. Add onions and garlic and cook until tender and witted - about 4 min. Add celery and peppers. Cook for 3 min. Do not brown. 3. Add flour and stir well. Cook 3 min. longer. 4. Add milk and bring to a boil. Season with salt, pepper and Tobasco. Stir in chilli sauce. Taste and adjust seasoning. 5. Place rice in the bottom of a buttered 9" x 13" / 3L baking dish. Arrange fish fillets over the rice in a single layer. Place sliced tomatoes over the fish. Pour sauce over top. 6. Bake in a preheated 400oF/200oC oven for 20 minutes or until fish is just cooked. Serve with a green vegetable.
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets