Filets de Barbue a la Zavir (Fillets of Brill with Watercress Sauce)

Ingredients

• a moderate sized brill
• a bunch of watercress
• about a pint of milk
• a pinch of salt
• a tiny piece of soda
• one ounce of butter
• the same quantity of flour
• three-quarters of a pint of the milk

Method

1. 1

   Cut brill into fillets, season, and lay in a buttered tin.

2. 2

   Boil watercress in milk, drain, chop, and mix with butter.

3. 3

   Make a sauce with butter and flour, add milk, strain, and mix with watercress butter.

4. 4

   Bake fish for 12 minutes and serve with sauce.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 8. The excerpt below is the record exactly as published.

Filets de Barbue a la Zavir (Fillets of Brill with Watercress Sauce). — Cut the flesh from a moderate sized brill into fillets like fillets of soles, nearly as possible of a size. Trim them neatly and lay them in a buttered tin ; sprinkle them with pepper and salt, put a sheet of buttered paper over them and put them aside. Then take a bunch of watercress, remove the stalks, and put the leaves into a saucepan with about a pint of milk, a pinch of salt, and a tiny piece of soda. Let it boil tip two or three times, and when the watercress is quite tender, drain and press out all the moisture, chop it up, mix with it one ounce of butter, and pass it through a hair sieve. Afterwards, chop the stalks, pound them in a mortar, pass them also through the sieve, and add the juice to the water- cress butter on a plate. Then fry one ounce of butter with the same quantity of flour and add to it, gradually, three- quarters of a pint of the mil

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