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Serves/Makes: 6

Ingredients:

• 1 whole spottail bass (redfish), about 2 pounds (1 kg)
• 2 ounces (60 g) smoked bacon, finely dice
• 2 medium onions, chopped
• 3 soft white rolls (yesterday’s)
• Salt and pepper
• 2 eggs
• 3 tablespoons toasted breadcrumbs
• 2 ounces (60 g) lard or margarine
• 1 tablespoon flour
• 2 tablespoons sour cream

How to cook Minced Spottail Bass (Redfish) Loaf:

• Clean the spottail bass (redfish), leaving the head on, and poach it. Let it cool, then remove the flesh, free of skin and bone, and mince it. Reserve the broth.
• While the fish is cooking, fry the cubes of bacon gently in a pan, then remove them and lightly brown the onion in the hot bacon fat.
• Soak the rolls in water, then squeeze them and crumble them.
• Combine in a mixing bowl the fish, bacon, onion and bread. Add pepper and salt to taste, the eggs and the toasted breadcrumbs. Mix all well together and shape the mixture into a loaf.
• Meanwhile, you have heated the lard or margarine in a baking dish. Set the loaf in this and baste it with some of the hot fat.
• Bake it in hot oven at 425°F / 220°C (gas 7) for 20 to 30 minutes.
• After the first 5 minutes add 1/2 cup of the stock in which the fish was cooked.
• Remove the loaf and thicken the sauce with the flour and sour cream, cooking it for another 5 minutes.
• Serve the loaf with the sauce and with potatoes, and perhaps with red cabbage also.

Notes:

The German name of this recipe is Rotbarsch Hackbraten. Hackbraten means chopped up and cooked, like hamburger meat.

This recipe for Minced Spottail Bass (Redfish) Loaf serves/makes: 6

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The Minced Spottail Bass (Redfish) Loaf Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Bass
Preparation Method: Baked
Cuisine: German