Baked Fish Fillets with Green Sauce

Ingredients

• buttered dish
• a slice of tomato
• a little chopped parsley
• a little chopped shallot
• a little spinach
• some melted butter
• a spoonful of chablis or sauterne
• some finely minced parsley
• some chopped capers
• some chopped gherkins

Method

1. 1

   Dress fish in fillets, bake with tomato, parsley, and shallot.

2. 2

   For the sauce, boil spinach, squeeze through muslin, and save pulp.

3. 3

   Make melted butter with fish stock, add parsley, shallot, capers, gherkins, and spinach pulp.

4. 4

   Serve fish with sauce.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 215. The excerpt below is the record exactly as published.

but- tered dish with a slice of tomato laid fasW^i'^*"' Venetian ^^^^ ^^^h of them, and a little chop- ped parsley and shallot, sprinkled over them. When done, arrange them upon a hot silver dish, and serve with the following green sauce : — Boil a little spinach, and when done, squeeze it through a piece of muslin : save the pulp you obtain for colouring. Now make some melted butter, assisted by a little fish stock made from the trimmings of the fillets and some vege- tables, with a spoonful of chablis or sauterne ; throw into it some finely minced parsley, a very little shallot, some chopped capers

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