Recipe: Good Wife’s Minced Fish
Well, isn”t that quite the title? I’ve been spending time in the Kreyol Kitchen and am back with another of my Haitian grandmother’s recipes and it’s an interesting one. Emincé de poisson de bonne femme, or Good Wife’s Minced Fish, is a recipe of minced fish (duh, it’s in the title), potatoes and a bechamel sauce. Interesting, right?
This was my first time making the recipe and – skipping ahead to the end – I would probably make it again but with some amendments. I would make so much bechamel sauce that it would completely cover the entire dish and I would use fewer potatoes so the dish was less starchy. But, as it was, it was tasty. Here’s what I did, following my grandmother’s instructions:
Ingredients:
- Fish (I went with tilapia)
- Idaho potatoes (I used four but I think I would use two or three next time)
- Bechamel sauce (butter, flour, milk, salt, pepper)
- 1/4 lb grated cheese
- Bread crumbs (my grandmother’s recipe calls for you to make your own thick bread crumbs but I just used pre-made bread crumbs to make my life easier)
4. Fill in the middle with the fish.
5. Make a thick bechamel sauce.
8. Cook in the oven under medium heat until it browns.
This was really easy to make and, like I said previously, was tasty, but I think it could be even better with a ton more bechamel sauce (who doesn’t want everything coated in sauce?!) and fewer potatoes. If you try this, bon apetit!
