Vegetarians may substitute tofu for fish. With tofu, saute in sesame oil and sprinkle with sesame seeds. Saute for a few minutes more. Increase breadcrumbs by 1\4 cup.

2 cups boiled fish
1 tbsp lemon juice
¼ cup melted butter
¼ cup standard flour
1 cup milk
2 tsp marjoram
1/2 cup fine breadcrumbs
1/4 cup finely chopped mushrooms
1/2 cup finely chopped celery
1/4 cup chopped parsley
1/4 cup diced onions pinch pepper

Drain water from fish, then flake fish and sprinkle with lemon juice. Melt butter in a saucepan, saute mushrooms and remove Then add flour to butter and mix well. Add milk slowly and cook until mixture is smooth and thick, stirring constantly. Add mushrooms and fish along with remaining ingredients. Mix until well blended and put mixture into a well greased small loaf pan.

Bake in a preheated oven at 160°C. for 45 minutes. Turn loaf out of pan on to a serving dish. Garnish with sliced lemon. Cut into four or five servings, covering each with Creole sauce.

Creole Sauce:
1/4 cup melted butter
1/2 cup diced onions
1/2 cup chopped green peppers
1 clove garlic
1 tsp seasoned salt
2 cups of cooked or canned tomatoes

Saute onions, garlic and pepper in butter. Add rest of the of ingredients and bring to the boil. Turn down immediately and simmer for 15 minutes. Thicken with cornflour or rice flour.

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