Yogi Berra's Baked Bluefish with Mushroom Sauce
Yogi Berra was an American professional baseball catcher, who later became well known as manager and coach. Berra was one of the athletes featured in The All-Star Athletes Cook Book from 1965. His recipe is reproduced here as an example of what may have been considered a meal fit for an athlete over 50 years ago. The book contains recipes presented by most of the famous, and many not so famous, athletes of the 1960s from all sports - baseball to car racing, football to golf, and everything in between.
- 1 3-lb bluefish
- 1/4 lb mushrooms, sliced
- 1 small onion, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon pepper
- 1 cup milk
- 1 cup light cream
- 2 teaspoons paprika
- Clean and bone bluefish (or have your fish man fillet it for you) and place it in a large greased baking pan.
- Saute sliced mushrooms and onion in butter until golden; add flour, seasoned salt, pepper, milk and cream. Bring to boil, stirring occasionally.
- Pour sauce over fish, sprinkle with paprika, bake in preheated oven at 350 oF for 45 minutes.
The All-Star Athletes Cook Book is by Oscar Fraley and David Huntley, cartoons by Willard Mullin. Publisher: New York Centaur House Hawthorn, First Edition 1965. Buy The All-Star Athletes Cook Book.