3 pound fish, scaled and cleaned 2 medium-size onions, sliced. 1/4 cup bread crumbs 2 tablespoons milk 4 tablespoons butter 2 garlic cloves, minced 2 tablespoons fresh parsley,. chopped 2 teaspoons fresh marjoram 1 teaspoon grated lemon rind 2 egg yokes, beaten (reserve whites for potato recipe salt and pepper to taste 1/2 cup white wine 1/2 cup vermouth 4 tablespoons heavy cream Dillweed for garnish.
Pat fish dry with a paper towel. In a saucepan add the onions and enough water to cover. Cook over medium heat for five minutes. Drain and press the onions lightly to remove water.
In a small bowl combine the bread crumbs with the milk. Soak three minutes; then squeeze dry.
In a skillet, melt 3 tablespoons butter over medium heat. Add the garlic and cook until soft. Stir in the bread crumbs and add parsley, marjoram, lemon rind, egg yolks and salt and pepper. Cook two minutes. Cool.
Grease a large, shallow, oven proof pan, and add the fish stuffed with the bread crumb mixture. Spread the drained onions around the fish. Dot with the remaining tablespoon of butter. Combine the wine and vermouth and pour over the fish. Cover with a lid or aluminum foil.
Bake 40 to 50 minutes in a 325 degree oven, or until the fish flakes when tested with a fork. Remove the onions with a slotted spoon to a platter to make a bed for the cooked fish. Place the fish on the center of the onions, and keep warm in oven.
Reduce the remaining liquid over high heat until its a syrupy consistency. Stir in the Cream and cook until thickened. Pour cream sauce over the fish, top with dill weed and serve. Serves 4.
You can serve this with most fish dishes. It's a good way to utilize the egg whites the flow from butter sauce making. Use small, brown potatoes if you must. However, red potatoes taste and look wonderful, and you retain the minerals and such in the skin
CREAMY RED POTATO MASH
10 to 12 small red potatoes, unpeeled 1/2 cup heavy cream 2 egg whites 4 tablespoons butter 3 tablespoons grated parmesan and/or Romano cheese 1/2 teaspoon salt
