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Cbat Pish Cheese

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Bread crumbs
  2. Butter
  3. Artichoke
  4. Salt
  5. three pints of cream
  6. Chop
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Having washed and boiled the fish, take off the small claws and tails and set them aside, chop the meat that remains in the shells \^ith some other fish, artichoke bottoms, sweet herbs, and butter;
  2. mix them well, and put it in a dish in the form of a small cheese, round which lay the tails ;
  3. cover it with bread crumbs, and colour it in the oven for a quarter of an hour.
  4. Take three pints of cream, add salt sufficient to season it, mix it well, fold a cheese cloth three or four times and lay it at the bottom of a sieve and pour the cream into it, when it hardens cover it with nettles on a pewter plate.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve