phil..c wrote:
> Ingredients:
>
> * 500g fish fillets - prefer white flesh but nearly anything works.
> Remove all bones
> * 250g pepper cheese (the sort you buy to use with crackers at a
> dinner party)
> * 1 1/2 tablespoons pickled ginger chopped fine
> * Parsley, salt, garlic to suit taste
> * Serves 4-6
>
> Cook fish on low heat in butter and flake as it cooks. Add salt and
> other spices.
>
> When fish is nearly done add cheese (melts more quickly when cut into
> smaller pieces) and pickled ginger.
>
> Serve after cheese has melted through on toast or on its own.

The 1960's called. They want their recipe back.

-sw