Boiled Bluefish a la Bregitta

Ingredients

• Take nice fresh bluefish
• cut in large pieces across the fish about three inches wide
• with bay leaves
• whole peppers
• salt
• sliced onion
• and water sufficient to cover the fish

Method

1. 1

   Simmer the bluefish with bay leaves, whole peppers, salt, sliced onion, and water for 8 to 10 minutes.

2. 2

   Serve garnished with lemon and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 147. The excerpt below is the record exactly as published.

salt in the pan. When done, glaze (so that the fish and truffles show through) with a thin brown glaze made from stock of fish colored with kitchen bouquet, flavored with sherry, and thickened with corn¬ starch. Remove carefully on to a hot platter; garnish with lemon placed on top of slices of tomato — with parsley at the head of the fish. Serve with a hollandaise sauce. Broiled Sturgeon ( Esturgeon grille ) alaPiquante Fillet the sturgeon in nice fillets — can be cut large or small ac¬ cording to taste; dip in salad oil, sprinkle with pepper and salt; put on broiler and broil until golden brown. Serve on a plat¬ ter with piquante sauce all around. Garnish with parsley. Steamed Sturgeon a la Bourguignotte Esturgeon cuite a la vapeur, a la Bourguignotte Clean and wash the sturgeon; cut round fillets about four inches around and one and a half inches thick; put on a buttered pan with some Rhine wine, pepper, salt, and butter; cook from six to eight minutes — well covered. When done, place on a platter, one piece resting on top of the other, then reverse, starting at other end of the platter and arrange the fillets the opposite way. Serve with the Bourguignotte sauce all around. Fried Sturgeon ( Esturgeon frit) a la Tartare Fillet the sturgeon; cut in diamond shapes; dip in egg, then bread crumbs; fry in very hot fat; sprinkle with pepper and salt while AMERICAN COOK BOOK 101 frying. Leave 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 in the centre a crouton of bread that is scooped out, fried, and filled with tartare sauce. Smoked Sturgeon ( Esturgeon fume ) Is used for appetizers and sandwiches. [See recipes: Appetiz¬ ers and Sandwiches.] HADDOCK ( Aiglefin ) Haddock is prepared the same way as codfish — baked, broiled, boiled, steamed, stuffed, fried, or creamed. The season is year around, but is not so good in March and April, during the time of spawning. Broiled Smoked Haddock with Butter Aiglefin fume et grille au Beurre Scale and wash the haddock; remove bone [and if haddock is too large for the family it can be cut in halves lengthwise]; rub some salad oil over; broil; sprinkle with pepper and salt; put on a pan with some melted butter, squeeze of an onion, and lemon; cover, and leave in oven for eight to ten minutes. Then place on a hot platter with shirred butter and chopped parsley put over the fish. Garnish with parsley. Serve for breakfast or luncheon with some creamed potatoes. Dry Haddock ( Merluche ) Soak the haddock from two to three hours; then put it in a fry¬ ing pan with some water, pepper, salt, and bay leaves; let simmer slowly from ten to fifteen minutes. When done, remove carefully on to a warm fish platter; heat one cup rich cream with a table¬ spoon butter, some chopped parsley, and pepper. When ready to serve, pour that over and serve with some potatoes for breakfast or luncheon. BLUEFISH ( Poisson bleu ) Bluefish is best for broiling, but it can also be baked, steamed, or fried. It is in season from the latter part of April to the first of October. 102' THE SWEDISH, FRENCH, AMERICAN COOK BOOK Broiled Bluefish with Butter a la New York Poisson bleu grille au Beurre, a la New York Select a nice fresh bluefish; scale and wash well; open in front; re¬ move the main bone and as many of the small bones as can be found ; rub over with some melted butter; sprinkle with pepper and salt; put on a broiler and broil over a hot fire for eight to ten minutes — until golden brown. Turn out on a platter; put plenty of butter on top; put in oven until ready to serve. Place on a hot fish plat¬ ter — skin down and inside of the fish up. Put half a cup melted butter over the fish with some chopped parsley; squeeze some lemon juice over; garnish with quarters of lemons and parsley. Serve as a fish dish for dinner with cucumber salad or cold slaw. Stuffed Baked Bluefish with Tomatoes a l’Americaine Poisson bleu farci de Tomates et cuit au four, a VAmericaine Select a nice fresh bluefish; scale and wash well; cut open on side from head to tail; remove bones; stuff with bread stuffing; turn the fish over in a buttered pan — the uncut side up, rub some egg over the fish; sprinkle well with bread crumbs; put some butter on top; bake in the oven for twenty-five to thirty-five minutes, ac¬ cording to size of the fish. When done, remove carefully from the pan to platter; garnish with parsley and slices of tomato, with a piece of lemon on top. Serve for dinner with tomato sauce (made from the pan the fish is cooked in). Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice; add the egg, onion juice, pepper, salt, and, last, the butter and chopped parsley. Fried Bluefish ( Poisson bleu ) a la Bearnaise Scale, wash, and clean a bluefish well; cut in large diamond shapes across the fish; dip in egg and bread crumbs; fry in very hot fat; arrange on a paper doily, one piece resting on top of the other, with parsley in the centre. Garnish with lemons all around. Serve with bearnaise sauce. Stuffed Steamed Bluefish a la Meuniere Poisson bleu farci et cuit a la vapeur, a la Meuniere Select a nice fresh bluefish; scale, wash, and clean well; open on :he side; remove bone; stuff with fish forcemeat; put fish on but¬ tered pan the cut side down. Put some sherry, pepper, and salt in the pan; cook in the oven for fifteen to twenty minutes — well covered; then glaze with a nice brown glaze; dish up on a hot plat¬ ter; garnish with lemon and parsley. Boiled Bluefish ( Poisson bleu bouilli ) a la Bregitta Take nice fresh bluefish; scale and wash well; cut in large pieces across the fish about three inches wide; put in a pan with bay leaves, whole peppers, salt, sliced onion, and water sufficient to cover the fish

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