Eglefins a la Maitre d'Hotel (Haddocks a la Maitre d'Hotel)

Ingredients

• some small fresh haddocks
• a little salt
• a little butter
• the juice of half a lemon
• very finely chopped parsley

Method

1. 1

   Prepare haddocks by splitting and trimming.

2. 2

   Rub with salt and butter, then broil until brown.

3. 3

   Butter again, squeeze lemon juice over, sprinkle with parsley, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 23. The excerpt below is the record exactly as published.

Eglefins a la Maitre d'Hotel (Haddocks a la Maitre d'Hotel). — Take some small fresh haddocks, let them be split open by the fishmonger ; trim them neatly, cutting off the heads and tails, wipe them dry, and rub them on both sides with a little salt and then with butter. Sprinkle them well with pepper, and having well greased the gridiron to prevent the fish from sticking, broil the haddocks over a clear fire. When done — they should be nice and brown — butter them again, squeeze the juice of half a lemon over the fish, sprinkle them freely with very finely chopped parsley

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