Fillets of Haddock à la Maitre d'Hôtel

Ingredients

• a well-cleaned haddock
• 1 or 2 sliced onions
• some fresh parsley
• beaten egg
• bread crumbs
• salt
• pepper
• lemon juice

Method

1. 1

   Remove skin and bones from the haddock, cut into slices, season with salt, pepper, and lemon juice.

2. 2

   Lay slices in a dish with onions and parsley for 1 hour.

3. 3

   Wipe fillets dry, dust with flour, dip in beaten egg, roll in bread crumbs, and fry in hot fat until golden.

4. 4

   Arrange on a hot dish, spread with maitre d'hôtel butter, and serve with baked or boiled potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 137. The excerpt below is the record exactly as published.

bread crumbs, and fry in hot fat to a fine color. Arrange the fish on a hot dish, garnish with parsley, and serye with Tartar sauce. HADDOCK. Where founds etc.— A soft-rayed fish of the cod family. This well-known species yaries in length from 1 to 2 feet, and in weight from 2 to 6 pounds. The color is dark gray aboye and silyery gray below. The haddock is found eyerywhere on the American coast from New York to the arctic regions ; it is an excellent fish when eaten fresh. The spawning time is in early spring. Haddock^ Staffed and Baked.— Glean and wash a good- sized fish, wipe dry, and season with salt and pepper ; put 1 fine- ofaopped onion in a saucepan with 1 tablespoonful butter, cook 5 206 SEA FOOD, Etc. minates ; add 4 fine-cut peeled tomatoes* 1 eyen teaspoonfal peppert 1 even teaspoonfal salt, cook 5 minutes ; then remove from fire ; when cold, mix it with 2 cupfuls bread crumbs, 1 whole egg, and 1 yolk ; fill this into the fish, sew up, lay in a baking pan with 3 slices of larding pork under the fish ; sprinkle over 1 ounce melted butter and the juice of 1 lemon, cover the fish with 3 thin slices of pork, place in a hot oven, bake and baste often till done. Serve the fish on a warm dish, with tomato sauce and boiled potatoes. Fillets of Haddock h la Mattre d'HdteL— Bemove the skin and bones from a well-cleaned haddock ; cut the meat into small slices, season with salt, pepper, and lemon juice. Lay the slices in a covered dish with 1 or 2 sliced onions and some fresh parsley, cover and let them stand 1 hour. Shortly before serving, wipe the fillets dry and dust with flour ; dip into beaten egg

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