Bluefish Baked

Ingredients

• Clean, wash, and wipe a fresh 4-pound bluefish
• lay in a dish with two onions cut into slices
• ½ bunch parsley
• the juice of 1 lemon
• pour over 2 ounces melted butter
• lay 3 thin slices of pork on top of the fish

Method

1. 1

   Season the bluefish inside and outside, let it marinate for 1 hour.

2. 2

   Fill with fish forcemeat, sew up, and place in a baking pan with pork slices underneath.

3. 3

   Pour melted butter over, cover with buttered paper, and bake in a hot oven, basting occasionally.

4. 4

   Serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 148. The excerpt below is the record exactly as published.

, bunch parsley, 1 clove of garlic. Twenty minutes be- fore serving, wipe the fillets dry, fold double, dip in beaten egg, roll in fresh bread crumbs. Lay the fillets in a thickly buttered pan, pour over 2 ounces melted butter and the juice of 1 lemon ; cover with buttered paper, set the pan in a hot oven, and bake till done. Put Yi pint of canned tomatoes in a saucepan, add 1 teaspoonful 3S2 SEA FOOD, STa butter, Ya teaspoonfal pepper, the same of salt and sugar, cook 10 minutes ; then strain. Place in another small saucepan 1 fine-cut onion, 3 tablespoonfuls tarragon vinegar, 8 coarsely pounded pep- pers, set the saucepan over the fire, and reduce by boiling till nearly dry ; then remove from fire. When cold add the yolks of 4 eggs, set the saucepan in hot water, add 4 ounces butter in small pieces, and stir constantly; add 4 tablespoonfuls water, 1 teaspoonful beef extract, 1 even teaspoonful salt ; set the saucepan over the fire and stir till the sauce begins to thicken ; then strain through a sieve, add the strained tomatoes and 3 tablespoonfuls of whipped cream ; pour the sauce on to a warm dish, arrange the fillets over it, and serve with French fried potatoes ; or garnish with small slices of bread fried in butter. Oarp, trout, perch, and red snapper may be prepared in the same way. BLUEFISH. In season from the teginning of May to the end of September. Blueflsh^ Baked. — Clean, wash, and wipe a fresh 4-pound bluefish, season inside and outside with salt and pepper ; lay in a dish with two onions cut into slices, Y^ bunch parsley, the juice of 1 lemon, cover, and let it lie 1 hour ; then remove, fill with fish force- meat, sew up, and place in a baking pan with a few slices of lard- ing pork under it, pour over 2 ounces melted butter, and lay 3 thin slices of pork on top of the fish

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