Algemeen
Bereidingstijd: 20-30 minuten
Maaltijdgang: Hoofdgerecht /
Soort keuken: Antiliaanse keuken
Techniek:
Aantal personen: 10 personen
Ingredienten:
1 Edam kaas ( /- 2 tot 2 1/2 pond)
2 pond vis of zalm (zonder graten)
5 eieren, 3 tomaten (gepeld en fijngesnipperd), 1 theelepel tomaten pasta, 2 uien fijngesnipperd, 1 teentje knoflook (uitgeperst), 1 paprika fijngesnipperd, 2 theelepels Worcedtershire sauce, 1/4 cup rozijnen, 1/4 cup sliced olijven, 1 lepel kapertjes, 1 lepel parsley, 1/4 hot peper (fijngesnipperd), 2 theelepels ketchup, 2 theelepels piccalilli, paprikapoeder, zout en peper naar smaak
Voorbereiding:
Bereidingswijze:
Cut a small circle on the upper part of the cheese. Scoop out the inside, leaving a shell of ?" to ?" inside.
Saute the vegetables, seasonings and fish in butter, margarine or oil. Simmer until the tomatoes are reduced, about 20 minutes.
Beat 4 eggs and blend into mixture.
Generously grease a casserole or the top of a double boiler. Fill cheese with vegetables/fish mixture, cover with the lid and spread remaining egg on top of cheese as a sealer. Set the casserole in a pan of hot water and place in the oven at 350?F
for 1? hours or the double boiler over simmering water with a lid for the same amount of time.
Alternate Method: Slice cheese about ?" in thickness. Line a deep buttered dish or individual custard cups with cheese, overlapping edges. Place the filling inside, cover with cheese, brush with beaten egg to seal.
Serves 10 - 12
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