Bluefish a Plitalienne

Ingredients

• two pounds of blue-fish
• half a glassful of white wine
• three tablespoonfuls of mushroom liquor
• half of a very finely chopped onion
• six chopped-up mushrooms
• a pinch of salt
• half a pinch of pepper
• a gill of Espagnole sauce
• a small glassful of white wine
• one pinch of finely chopped parsley
• six heart-shaped pieces of crouton

Method

1. 1

   Score and scale the bluefish.

2. 2

   Place it in a buttered pan with white wine, mushroom liquor, onion, and mushrooms.

3. 3

   Season with salt and pepper.

4. 4

   Cover with buttered paper and cook in a moderate oven for fifteen minutes.

5. 5

   Remove the fish, place it on a serving dish, and put the juice in a stewpan with Espagnole sauce and white wine.

6. 6

   Reduce for two minutes and pour over the fish, garnishing with parsley and croutons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 140. The excerpt below is the record exactly as published.

Blneflsh a Pltalienne. — Score and scale two pounds of blue- fish; place it in a buttered pan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, half of a very finely chopped onion, and six chopped-up mushrooms. Season with a pinch of salt and half a pinch of pepper. Cover the fish with a buttered paper, and cook in a moderate oven for fifteen minutes; take the fish out, lay it on a serving dish, and put the juice in a stewpan, adding a gill of Espagnole sauce (No. 151), with a small glassful of white wine; reduce for two minutes, then pour it over the fish, with one pinch of finely chopped parsley, and serve with six heart-shaped pieces of crouton

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