Fish à la Saumarez

Ingredients

• 2 Bream
• 2 Tomatoes
• 1 oz. Butter
• 1 fagot of Herbs
• 1 Carrot
• 1 oz. Flour
• Pepper and Salt
• 1 Onion
• 1 doz. Peppercorns
• Lemon Juice

Method

1. 1

   Fillet the fish, put the bones in a saucepan, and cover with water.

2. 2

   When boiling, skim well, add sliced tomatoes, peppercorns, and vegetables; boil quickly for half an hour, then strain, rubbing the pulp of the tomatoes through.

3. 3

   Make a smooth sauce with half a pint of this liquor, butter, and flour; if the colour is not good, add a few drops of cochineal.

4. 4

   Fold the fillets of fish neatly, bake in the oven with a little lemon juice, covered with buttered paper.

5. 5

   Arrange on a dish and pour the sauce over.

6. 6

   Serve hot.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 192. The excerpt below is the record exactly as published.

PISH 1 LA SAUMAREZ, 2 Bream . 2 Tomatoes 1 oz. Butter 1 fagot of Herbs 1 Carrot . 1 oz. Flour Pepper and Salt 1 Onion 1 doz. Peppercorns Lemon Juice

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