Fillets of Haddock à l'Italienne

Ingredients

• two haddocks
• two ounces of clarified butter
• half of a lemon
• half a tablespoonful of chopped parsley
• well-buttered paper

Method

1. 1

   Fillet the haddocks and remove the skin.

2. 2

   Cut each fillet, season, and lay in a sauté pan with clarified butter.

3. 3

   Squeeze lemon over, sprinkle with parsley, cover with buttered paper, and cook for about ten minutes.

4. 4

   Drain, dish up, and pour Italian sauce over before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 90. The excerpt below is the record exactly as published.

FILLETS OF HADDOCK A LITALIENNE. fillet two haddocks, remove the skin by passing a pointed knife under the fillet so as to detach the tail end of the skin from the flesh of the fish, then by taking a firm hold of this detached piece of skin and inserting the knife with the edge of the blade turned from you, draw the skin towards you and keep moving the knife to and fro, at the same time pressing the blade firmly on the skin. Having thus removed the skin, cut each fillet in two or more, trim, and lay them neatly in a saut^-pan with two ounces of clarified butter ; season with salt and pepper, squeeze the half of a lemon over them, sprinkle half a tablespoonful of chopped parsley, cover the lot with a well-butt«red paper

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