Coating Sauce for the Baked Fish

Ingredients

• 1.15 millilitre fish stock, from poaching/baking the fish
• 2.60 millilitre cream, whipped
• 3.500 millilitre mayonnaise
• 4.30 millilitre canned pineapple juice
• 5.canned pineapple, a few pieces; optional
• 6.10 millilitre gelatine powder, optional; dissolved in ½ cup cold water over warm water; for firmer coating

Method

1. 1.Beat together the fish stock, whipped cream, mayonnaise, pineapple juice and pineapple pieces if using.
2. 2.If you wish a firmer coating, dissolve 2 teaspoons gelatine in ½ cup cold water over warm water. Add to the sauce.

Notes

• This is the cold coating sauce used to dress Sybil's Baked Whole Fish.
• HOT ALTERNATIVE: Melt 3 tablespoons butter (42 g), add 3 tablespoons flour (42 g), cook a few minutes. Mix some of the reserved fish stock and some cream to make 1½ cups liquid (375 ml). Add and bring slowly to the boil. Season with a little sherry, mustard powder and paprika. Stir in some fried, sliced mushrooms. Serve as a sauce.
• Both methods: keep fish in some of the stock and just reheat.
• You can also leave the fish skinned and flavour the strained stock with a cup or so of cream.