Fillets of Fish a la Norman

Ingredients

• fish
• mashed potatoes
• a cup of white wine
• fine bread crumbs
• shrimps
• crayfish
• lobster pieces
• scallops
• mussels
• button mushrooms

Method

1. 1

   Cut fish into thin fillets, double them, and place in a baking dish.

2. 2

   Prepare mashed potatoes with egg yolk and place a border around the dish.

3. 3

   Stew fish bones with onion, parsley, thyme, pepper, and salt to make a sauce.

4. 4

   Strain and use to make an oyster stew with available seafood.

5. 5

   Pour this sauce over the fillets, add white wine, dredge with bread crumbs, and bake.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 318. The excerpt below is the record exactly as published.

Fillets cf Fish^ a la Norman die. Cut the fish in thin fillets size of two fingers, double them and place in close order in a baking dish. Prepare mashed potatoes with yolk of egg mixed in as for croquettes and place a border of it round the edge of the dish. Take the bones of the fish and stew them in water with onion, parsley, thyme, pepper and salt, making a fish stew or sauce, strain it off and use it to make an oyster stew, into which throw a few shrimps, crayfish, lobster pieces, scallops, mussels and button mushrooms, all or part as may be available. Pour this matelotte or fish stew over the fillets, add a cup of white wine, dredge fine bread crumbs

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