Join me as I make The Jetties' Fish Wraps - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere. You can buy Leaves from the Inn of the Last Home here: https://www.drivethrurpg.com/product/309152/Leaves-from-the-Inn-of-the-Last-Home?term=leaves+from+the+inn+of+the+last?affiliate_id=50797
https://youtu.be/66WWqvJyxVk
From Tika’s Cookbook
The Jetties' Fish Wraps
This recipe is from an inn in the town of Flotsam on the Blood Sea of Istar
* ½ pound thin fish filets (less than ¼ inch thick)
* 1 to 2 shallots, sliced thin
* 2 to 4 water chestnuts, sliced thin
* 3 tablespoons butter melted
* 3 tablespoons dried breadcrumbs
* 1 teaspoon parsley flakes
* ¼ teaspoon basil
Butter two 8-ounce baking dish molds. Line each dish with fish filets, leaving filets hanging over the edge. Place a layer of sliced shallots along the bottom. Place a layer of water chestnut slices over the shallots.
Mix butter, breadcrumbs, and seasonings together. Sprinkle half of the mixture into each dish over water chestnuts. Place another layer of water chestnut slices over breadcrumb mixture. Top with a layer of shallot slices.
Fold fish filets over stuffing. Place molds in a pan of hot water about ½ inch to 1 inch deep. Bake at 375 degrees for 30 minutes.
Remove fish wraps from mold by turning the pan over onto a serving plate and prying gently with a fork. Serve with clarified butter and lemon juice. Serves 2.
Transcriot
Cold Open
If you don’t like fish, steer clear of this recipe.
Intro
Today I am making The Jetties' Fish Wraps from Tika’s Cookbook in Leaves from the Inn of the Last Home. If you have made this recipe, share your thoughts in the comments below!
Discussion
I am a fried fish fanatic, but any fish is fine, so I was looking forward to this recipe. I collected the ingredients, one-half pound thin fish filets, less than one-fourth inch thick, one to two shallots, sliced thin, two to four water chestnuts, sliced thin, three tablespoons butter, melted, three tablespoons dried breadcrumbs, one teaspoon parsley flakes, and one fourth teaspoon basil.
Begin by buttering two eight ounce baking dish molds. I only have these ten ounce ones , and couldn’t find any eight ounce ones anywhere local. So I made do, with the two extra ounce spaces. Then because I only had .45 pounds of fish filet, and it was a bit thick in parts, I sliced it to size, making sure it was about one-half inch thick, and lined the molds with them. Next I sliced the shallots, and if I had remembered that they were supposed to be sliced thin, I would have, but instead, I was overzealous and sliced them too thick, but that's okay because the shallot got me back by making me cry with stinging eyes. I placed a layer of shallows down, then thinly sliced the water chestnuts. Once I layered those on the shallots, it was time to mix the breadcrumbs and seasonings.
I added the melted butter, breadcrumbs, chopped the basil, and added it, then chopped the parsley and added it to the mixture,
