Fillets of Bloater with Cheese

Ingredients

• two large-sized bloaters
• oiled butter
• grated Parmesan or Gruyere cheese
• sprigs of parsley

Method

1. 1

   Skin and split bloaters, remove bones, brush with oiled butter, and place in a greased paper-bag.

2. 2

   Cover with cheese, fold the bag, and bake in a hot oven for about 10 minutes.

3. 3

   Serve on buttered toast, garnished with parsley.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Fillets of Bloater with Cheese. Skin two large-sized bloaters, split them down the back, remove the bones, brush over the fillets thoroughly with oiled butter, and place them in a greased paper-bag ; cover the surface with grated Parmesan or Gruyere cheese, fold in the end of the bag, and place on a grid shelf or trivet in a hot oven for about 10 minutes. Slit open the bag and take out the fish carefully. Have ready some hot buttered pieces of toasted bread, cut these in convenient pieces, put a bloater fillet on each, dish up, garnish with parsley, and serve. Twice Laid. This is the name of dish in which cold fish and potatoes are used. Mash about a pound of cold potatoes with a fork, remove the skin and bones from half a pound of cold fish, and break it up into flakes, mix with the potatoes, and season with salt and pepper. Melt an ounce of dripping, when hot mix it with the THE PAPER-BAG COOKERY MANUAL. 47 fish and potatoes, and shape into a flat cake. Place this in a well greased paper-bag, fold the end and fasten with clips, put it on a wire grid and bake in a fairly hot oven for about 20 minutes. Trout a la Royale. Clean two trout, weighing about a pound each, wash, drain, and wipe the fish ; knead a table-spoonful of flour with 2 ozs. of butter, a dessert-spoonful of chopped parsley, and a tea-spoonful of anchovy paste ; mix well, and put the mixture evenly divided inside the trout; season with salt and pepper, and sprinkle over a little lemon juice. Have ready a well buttered paper-bag, lay in it the trout, and add a gill of water, a little mushroom liquor, or a little claret; close up the bag securely, fasten with wire clips, and place on a grid shelf in a fairly hot oven ; cook for about 20 or 25 minutes. To serve, cut open the bag, and place the fish carefully on a hot dish, pour the sauce round the base ; garnish with slices of lemon and sprigs of parsley

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