Fillets of Perch a la Rohainne

Ingredients

• a dozen fillets of perch
• flour in the same way
• some yolks of eggs
• fry in olive-oil
• a pat of anchovy butter
• some Tomato sauce

Method

1. 1

   Prepare the fillets of perch, pickle for an hour, wipe, flour, pass through yolks of eggs, and fry in olive oil until nicely colored.

2. 2

   Drain, dish up in a circle, pour Tomato sauce mixed with anchovy butter over them, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 99. The excerpt below is the record exactly as published.

FILLETS OF PERCH A LA ROHAINE. Prepare a dozen fillets of perch in the usual manner; pickle these for an hour as for perch fried, wipe and PRACTICAL HOUSEHOLD COOKERY. 231 flour in the same way, then pass them through some yolks of eggs well heaten and salted ; fry in olive- oil till of a nice colour; drain, and dish up in a circle, pour some Tomato sauce (No. 217) over them, after having mixed with it a pat of anchovy hutter, and serve. 408. PERCH, ANGLER'S STYLE. Take the perch as caught by the river-side, not drawn or otherwise cleaned. Procure some stiff clay, and with it give the fish a thin coating of about the sixteenth of an inch thick. Having previously lighted a fire of wood, so as to produce a quantity of hot-fire -holding embers and cinders, bury the fish in it for about twenty minutes or more, according to the size, when it will be baked and found to eat to perfection. Note, — Any other kind of fresh- water fish can be cooked in this style. Anglers, when out for the day, will find it worth trying. For their particular benefit the recipe is included, and to them it is dedicated. Remarks on Carp. Carp caught in rapid waters are held in high estimation, especially on the Continent ; but those found in stagnant waters and feeding on muddy food have a very muddy flavour. To prevent this taste from being so pronounced, carp should, after being taken out of a pond, be placed in running water in a box (with plenty of perforated holes) before being cooked. No doubt the monks had in olden times some excellent recipes for cooking carp, but these must have been lost with the destruction of their orders and monasteries. Carp live to a very great age, some say for centuries, 232 PRACTICAL HOUSEHOLD COOKERY. and reach the weight of twenty- five pounds; at least some were caught of that weight. The ilesh of the carp is of a white-rosy colour, rather indigestible, and it requires to be cooked in well-seasoned sauces. It is absolutely necessary when cleaning the fish to ex- tract an angular substance called the gall-stone, which is located at the back of the head. If not removed it will impart a bitter taste and render the best fish almost unfit for table. 404. CARP A LA B0URGI6N0NE. Take two carp of three or four pounds each ; scald them to enable the scales to be removed more efiiciently ; draw through the gills, and clean thoroughly. Place them in a saut^-pan with half a bottle of Burgundy, a gill of brown sauce, the same quantity of good stock, four shalotfl, two cloves, a blade of mace, a little thyme, one bay -leaf, a few tnmmings of mushrooms, and salt and pepper to taste. Set this to stew gently on the fire for about twenty minutes; then take the fish out carefully and dish them up ; pass the liquor through a fine-pointed strainer into a small saucepan; boil it; draw it on the side of the stove; if not of its proper consistency as a sauce, skim it and reduce it by boiling again ; then pour it over the carp and ser\'e. 405. CARP A LA PERIGUEUX. Prepare two or more carp as in No. 494 ; stew them in white wine with salt and pepper for twenty minutes, and then drain and dish up. Meanwhile prepare some peri- gueux butter (No 167); add to it a gill of good stock or brown sauce, a pat of anchovy butter

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