Baked Fish

Ingredients

• 3% — 4 lbs. of fish
• 1% cups of sour or sweet cream
• % lb. of fresh butter
• % tsp. of meat extract
• Juice of % lemon
• 3 pepper-corns
• 1 tbsp. of capers
• Some flour
• 1 tbsp. of Parmesan cheese

Method

1. 1

   The fish is dressed, washed, and dried, salted inside and outside, and rolled in flour.

2. 2

   Place into a pan with heated butter and bake for 10 minutes to a light yellow color.

3. 3

   Baste with cream and lemon juice, sprinkle with Parmesan cheese, and add capers and pepper-corns.

4. 4

   Stew in gravy for 0.5 hour, then serve on a hot platter.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 61. The excerpt below is the record exactly as published.

BAKED FISH. Any qf the varieties named in No. 1. Quantity for 6 Persons. 3% — 4 lbs. of flsh 1% cups of sour or sweet cream % lb. of fresh butter % tsp. of meat extract Salt Juice of % lemon 3 pepper-corns 1 tbsp. of capers Some flour 1 tbsp. of Parmesan cheese Preparation: The fish is dressed, washed and dried, salted inside and outside arid rolled in flour. It is placed into a pan or if possible an earthen or porcelain dish in which the butter has been heated; then put into the oven and baked for 10 minutes to a light yellow color. Baste with the cream and lemon juice, sprinkle with the- Parmesan cheese, and add the capers and pepper-corns. In this gravy stew it Yt. hour, then prepare carefully on a hot platter and serve. Strain the gravy — 130 — through a sieve to remove all lumps, i. e., make it smooth. If it is too thick, add some creami or milk and pour it on tihe fish or serve it extra. Remarks: This preparation is very fine. A little meat extract makes the sauce look more delicate. No. 3— FISH STEAMED OR STEWED IN RED WINE GRAVY. Any one of the varieties named in No. 1. Quantity for 6 Persons. 3% — 4 lbs. of fish

Cook this with the app: pantry check, scaling, and the assistant.