Filleted Whiting, Venetian

Ingredients

• four whiting
• one tablespoonful of good vinegar
• two of olive-oil
• season with salt and pepper
• season with salt and pepper
• light-made frying batter

Method

1. 1

   Fillet the whiting and season.

2. 2

   Let steep in vinegar and olive oil for 2 hours.

3. 3

   Drain, dip in batter, and fry until light brown.

4. 4

   Serve with Venetian sauce.

Nutrition per serving

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 88. The excerpt below is the record exactly as published.

FILLETED WHITING, VENITIAN. Fillet four whiting as in No. 443, place these in a deep dish, season with salt, pepper, a few sprigs of thyme, two bay-leaves, three shalots cut in slices, and a few blades of parsley; add one tablespoon ful of good vinegar and two of olive-oil. After having let them steep thus for at least two hours, drain on a cloth, dip each fillet sepa- intely into light-made fr5'ing batter, and throw one after 2o6 PRACTICAL HOUSEHOLD COOKERY. another into some frying fat, properly heated for that purpose. As soon as they have acquired a light-brown colour take them out of the fat, lay on a clean cloth in order that the gi^ase may be absorbed; dish them in a circle on a hot dish, pour some Yenitian sauce over, and serve. 445. FILLETS OF WHITING, CITIZEN STYLE. Skin and fillet four whiting as in No. 444 ; place these side by side in a large well-buttered gratin-dish; lay a border of plain boiled potatoes, chopped fine, round them ; season the lot with salt, pepper, and a little nutmeg: moisten with two ounces of melted butter; squeeze the juice of a lemon over the fillets and sprinkle these lightly with some fine bread-crumbs ; cover the lot with a buttered sheet of paper and set in the oven to bake gently for about twenty or twenty-five minutes, before serving. 446. GURNARD A LA GENOISE. Cut off the head and fins of two gurnards. Boil the fish in water with a little salt and a glass of vinegar; when done strain and skin, dish up, and pour some Genoise sauce (No. 207) over. Then garnish them round with some quen- elles of whiting (No. 275) previously made and cooked in the water in which the gurnards were boiled, and serve. Note, — Gurnards cooked or baked as above may be served with Tomato, Sharp, Eavigote, or Italienne sauce, according to taste. 447. GURNARD A UINDIENNE. In the same way as the foregoing, cut off the heads and fins of the gurnards ; cleanse and wij^e the fish well and then stuff them with some veal stuffing, well seasoned ; sew up and score slightly on both sides. Place these PRACTICAL HOUSEHOLD COOKERY. 207 fish in a buttered baking-dish or saute-pan; season with salt and pepper

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