Broiled Fish (as cooked in Normandy)

Ingredients

• a large fish, such as flounder
• salt
• pepper
• sweet oil
• vinegar
• chopped onion
• herbs

Method

1. 1

   Clean and split the fish, cover it with a mixture of sweet oil, vinegar, chopped onion, herbs, salt, and pepper.

2. 2

   Set in a cold place for an hour, turning it several times.

3. 3

   Drain, dip in bread-crumbs, then in egg and more crumbs, and broil till brown.

4. 4

   Serve with Tartare sauce.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 19. The excerpt below is the record exactly as published.

BROILED FISH (as cooked in Normandy). Clean and split a large fish, such as flounder, bluefish, or mackerel, cover it with a mixture of sweet oil, vinegar, chopped onion, herbs, salt, and pepper

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