Fillets of Pike with Fines Herbes

Ingredients

• 2 small pikes
• 1 even tablespoonful seasoning salt
• the juice of 1 lemon
• 2 tablespoonfuls fine-chopped onion
• the same of mushrooms
• 2 ounces melted butter
• Ys cupful white wine
• 74 cup of vinegar
• 1 fine-cut onion
• 12 whole peppers
• 2 cloves
• a sprig of thyme
• 1 pint cold water

Method

1. 1

   Remove skin and bones from pikes, cut into fillets, season with salt, lay in a buttered pan, sprinkle with lemon juice, onion, and mushrooms.

2. 2

   Pour melted butter over, cover with buttered paper, bake until done.

3. 3

   Meanwhile, boil fish bones with white wine, vinegar, salt, onion, whole peppers, cloves, thyme, and water for 1.5 hours, then strain.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 147. The excerpt below is the record exactly as published.

1 even table- spoonful seasoning salt and the juice of 1 lemon. Lay the fillets in a buttered pan, pour over each a little melted butter, cover with buttered paper, and set for 1 hour in a cool place. Prepare a fish essence of the heads and bones (see Essence). Twenty minutes be- fore serving, place in a hot oven, and bake till done ; then remove the fillets to a warm dish, add 1 tablespoonful flour to the fish gravy, stir for a few minutes over the fire ; add 1 cupful white broth, Vs cupful of the fish essence ; add y, can small mushrooms, and cook slowly 10 minutes ; then add 1 pint of prepared shrimps, the juice of Vt lemon, a small piece of butter, and 1 teaspoonful fine-chopped parsley. Boil at the same time 12 small forcemeat balls in salted water, pour the above preparation in the center of a warm dish, 220 SEA FOOD, Etc. add the forcemeat balls, and lay the fish fillets in a circle around the ragoiit Fillets of Pike with Fines Herbes.— Remove the skin and bones from 2 small pikes, cut the meat into 6 or 8 fillets, season with 1 even tablespoonf nl seasoning salt, lay in a battered pan ; sprinkle over the juice of 1 lemon, 2 tablespoonfuls fine-chopped onion, the same of mushrooms ; pour 2 ounces melted butter over the fillets, cover with buttered paper ; place the pan in a hot oven, baste fre- quently, and bake till done. In the meantime place the fish bones in a saucepan over the fire, add Ys cupful white wine, or 74 cup of vinegar, a little salt, 1 fine-cut onion, 12 whole peppers, 2 cloves, a sprig of thyme, and 1 pint cold water

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