Fillets of Haddock with Tomato

Ingredients

• 2 fresh haddocks
• ½ lb. tomatoes
• 1 small onion
• ½ pint fish stock
• 1 oz. butter
• 1 oz. cornflour
• salt
• pepper
• lemon juice

Method

1. 1

   Wash, skin, and fillet the fish, and make half-pint stock from the bones.

2. 2

   Mince the onion and put it into a pan with the butter and fry brown; add the stock and the tomatoes, minced small, and simmer fifteen minutes, rub all through a wire sieve and pour the sauce back in the pan.

3. 3

   Mix the cornflour with a little cold water and add it to the sauce.

4. 4

   Season with a teaspoonful of lemon juice and salt and pepper to taste.

5. 5

   Roll up the fillets, put them into the sauce, and simmer slowly for fifteen minutes.

6. 6

   Colour the sauce a nice pink.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 34. The excerpt below is the record exactly as published.

FILLETS OF HADDOCK WITH TOMATO. 2 fresh haddocks £ lb. tomatoes 1 small onion \ pint fish stock 1 oz. butter 1 oz. cornflour salt pepper lemon juice

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