Fillets of Whiting a la Cherbourg

Ingredients

• roughly chopped mushrooms
• fillets of whiting
• salt
• pepper
• a few oysters
• some white wine
• the juice of a lemon
• some of the liquor from the oysters
• a small piece of butter

Method

1. 1

   Butter a shallow stewpan and make a layer of roughly chopped mushrooms.

2. 2

   Lay the fillets of whiting on top, sprinkle with salt and pepper, add oysters, and moisten with white wine, lemon juice, and oyster liquor.

3. 3

   Cover and cook over a brisk fire.

4. 4

   Once done, arrange on a dish, strain the cooking liquor, reduce it with butter, and pour over the fish.

5. 5

   Serve hot.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 41. The excerpt below is the record exactly as published.

Fillets of Whiting a la Cherbourg). — Take a shallow stewpan, butter it well, make a layer of roughly chopped mushrooms, on which lay the fillets of whiting, sprinkled with salt and pepper. Add a few oysters and moisten the whole with some white wine, the juice of a lemon and some of the liquor from the oysters, Put the lid on the stewpan and cook the fillets over a brisk fire ; when they are done, take them out carefully and arrange them on an entree dish. Strain the liquor in which they were cooked and let it reduce over a very sharp fire, adding a small piece of butter

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