Fillets of Whitefish with Fine Herbs

Ingredients

• two sides of whitefish
• half a can of mushrooms
• four young onions
• a handful of parsley
• some bits of butter
• a dredging of salt and pepper
• a little light colored veal gravy

Method

1. 1

   Cut the whitefish into thin, broad pieces and place them in a buttered baking pan.

2. 2

   Chop mushrooms, onions, and parsley, and strew them among the fillets.

3. 3

   Add salt, pepper, butter, and mushroom liquor.

4. 4

   Bake for about half an hour, basting twice with veal gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 225. The excerpt below is the record exactly as published.

Fillets of Whitefish with Fine Herbs. '*Fine herbs" as applied to several dishes and to "sauce aux fines herbes," means mushrooms,shalots or green onions and parsley minced and mixed together in a light brown sa' ce. Take whitefish when fresh and firm, cut the two sides from the back bone, then holding them flat on the table slice them the flat way again with a very sharp knife to make thin, broad pieces, (jut these in strips, double them as you place them in the buttered baking pan to have the boned side up and lean one against the other until the pan is full. Chop half a can of mushrooms, four young onions and handful of parsley to- gether and strew them among the fillets, also, a dredging of salt and pepper, some bits of butter

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