| How To Cook: |
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1. Choose a fish with a yellow belly as these are the best kind.
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2. Clean, wash, scrape off back fins and place in a large pan or fish kettle.
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3. Pour over the stock and white wine and bring slowly to boiling point, then cook very slowly so that the fish is lightly steamed.
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4. When the fish is cooked put it on the serving dish and keeps hot.
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5. Boil up the stock and add to it the finely shredded vegetables and cucumbers.
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6. Thicken the liquid with the butter and flour and pour over the fish.
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