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.

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

On Apr 20, 2:38*pm, Sqwertz > wrote:
> 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.

LOL!
>
> -sw

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com

Sqwertz wrote:
> 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

Smiling here
OK I will pay that

However, I am living in the 70/s


http://www.youtube.com/watch?v=8P8lXN0-jrg