Recipe - Parmesan Fillets

6 46 oz. trout fillets; or sa
1 cup Mayonnaise
1 Egg white; stiffly beaten
One fourth cup Chives; snipped
1 tablespoon Parsley; minced
2 tablespoon Grated parmesan cheese; or m

Combine the mayonnaise with the chives. Fold One half to Three fourths of the beaten egg
whites into the mixture to lighten the mayonnaise being careful not to put
in too much or the mixture will become loose.

Rinse the fillets in salted water and pat dry. Place them on an elevated
rack in a large greased baking dish. Cover the fillets evenly with the
mayonnaise mixture; then sprinkle with Parmesan and parsley. Bake in a
preheated oven (425) for about 5 minutes or until the topping is puffy.
Finish the fillets by broiling until the topping becomes a golden brown.

Garnish with lemon slices and serve with noodles accompanied by crisp fresh
leaf spinach cooked in butter and seasoned with a dusting of nutmeg.

Serves 6.

(Adapted from a recipe in "Too Busy To Cook", Knapp Press, 1981)

Recipes sent to me from Bill, wight@odc.net