Boiled Blackfish a la Europeenne

Ingredients

• a blackfish
• bay leaves
• an onion
• salt
• water sufficient to cover the fish

Method

1. 1

   Scale, wash, and clean the blackfish well.

2. 2

   Place in a fish kettle with bay leaves, onion, salt, and enough water to cover the fish.

3. 3

   Simmer slowly for 15 to 25 minutes, depending on the size of the fish.

4. 4

   Carefully remove from the drainer to the serving platter, take off the skin, sprinkle with parsley, and arrange French marbles of potato with parsley and butter.

5. 5

   Serve with parsley sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 143. The excerpt below is the record exactly as published.

ne onion, pepper and salt to taste, twTo tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice, add the egg, onion juice, pepper. AMERICAN COOK BOOK and salt, and, last, the butter and chopped parsley. [Stuffing for any kind of baked fish.] Steamed Red Snapper a la Bearnaise Red Snapper cuit a la vapeur, a la Bearnaise Select a nice fresh red snapper; clean and wash well; remove bones; fillet it; remove skin; put on a pan with some w7hite wine, pepper, and salt; put in oven with a tight cover and steam fifteen to eighteen minutes; remove fillets on to a hot platter, carefully, so as not to let it break; arrange small French marbles of potato all around; pour some melted butter over the fish and potatoes; sprinkle with chopped parsley. Serve with bearnaise sauce. Garnish with lemon and parsley. Fried Red Snapper (Red Snapper frit) a la Tartare Clean and wash a red snapper well; fillet, and cut in diamond shapes; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Put it on a plate in oven for a few minutes until ready to serve. Arrange on a paper doily or napkin one on top of the other, in the same way as croquettes. Garnish with lemons and parsley. Serve with tartare sauce. PERCH (Perche) Perch can be prepared in the same way as red snapper — baked, steamed, and fried. It is in season during the winter from October to April. BUTTERFISH (Butterfish) Butterfish is in season during the winter from October to April. It is a small fish and is best when fried. Fried Butterfish ( Butterfish frit) a la Tartare Scale, wash, and clean the butterfish well; leave head on; dip in egg and bread crumbs; fry in very hot fat, or salad oil, until golden brown on both sides (sprinkle with pepper and salt while frying). Arrange on a paper doily on a warm platter; garnish with parsley and lemon. Serve at any meal with tartare sauce. BLACKFISH (Poisson noir) Blackfish is used mostly for chow’der but it can also be filleted, fried, baked, and boiled. It is in season from October to April. THE SWEDISH, FRENCH, Boiled Blackfish ( Poisson noir, bouilli ) a la Europeenne Scale, wash, and clean a blackfish well; put on a drainer in a fish kettle with bay leaves, onion, salt, and water sufficient to cover the fish

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