Fillet of Shellfish, Whitefish, Cabeljou, Sole with Dressing

Ingredients

• 3% lbs. of fish
• Vi, lb. of butter
• Juice of 1 lemon
• 1% qts. water
• 2 slices of lemon
• 1 bay-leaf
• Vz onion
• 4 pepper-corns
• 2 cloves
• Salt
• Fish Bouillon.

Method

1. 1

   Dress and wash the fish, remove bones, and cut into fillets.

2. 2

   Salt and let sit for 0.5 hours.

3. 3

   Prepare fish bouillon with bones and skin.

4. 4

   Place fillets in a buttered pan, season, and pour bouillon over.

5. 5

   Cover and stew in the oven for 25 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 66. The excerpt below is the record exactly as published.

ILLET OF SHELLFISH, WHITEFISH. CABELJOU, SOLE, WITH DRESSING. Quantity for 6 Persons. 3% lbs. of fish Salt, pepper Vi, lb. of butter Juice of 1 lemon Fish Bouillon. Bones, skin 2 slices of lemon 4 pepper-corns Vz onion 2 cloves 1% qts. water 1 bay-leaf

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