Fish a la Genoise

Ingredients

• the strained juice of two lemons
• two tablespoonfuls or so of salad oil
• two or three slices of onion
• two or three sprays of parsley and thyme
• salt to taste
• pepper to taste
• spice to taste

Method

1. 1

   Marinate the fish in lemon juice, salad oil, onion, parsley, thyme, salt, pepper, and spice for 2 to 3 hours.

2. 2

   Drain and fry the fish, serving plain or with sauce.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.

Fish a la Genoise. — For this whiting are best, but perch, haddock, sole, smelts, &c., can all be used. If whiting are used, choose the freshest and smallest fish, trim, wash, and cleanse them, cut off the tails and fins, and lay them for two or three hours in the strained juice of two lemons mixed with two table- spoonfuls or so of salad oil, with two or three slices of onion, two or three sprays of j^arsley and thyme, a little salt, pepper, and spice to taste

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