Fish Ragout

Ingredients

• 6 oz. butter
• 2 tablespoonsful lemon juice
• I oz. flour
• I gill white wine
• 1 teaspoonful chopped onions
• 3 teaspoonsful capers
• 2 OZ. grated Parmesan cheese
• pint water, in which about a teaspoonful Liebig's Meat Extract is dissolved.

Method

1. 1

   Skin and fillet the fish and cut into dice about half an inch square.

2. 2

   Sprinkle them over with salt and pepper and lemon juice and stand in a cool place for 10 minutes.

3. 3

   Melt 3 oz. of the butter in a saucepan, put into it the fish and shake the saucepan to and fro till the fish is done.

4. 4

   Then stand on one side.

5. 5

   Brown the flour with an oz. of butter to a golden colour.

6. 6

   Add the chopped onions, then gradually the water in which the Meat Extract has been dissolved, stirring well, and bring to the boil.

7. 7

   Then add the capers, and lastly the 6 yolks beaten up with the white wine.

8. 8

   Into this sauce stir the fish.

9. 9

   Take 12 scallop shells.

10. 10

    Butter them well, cover the bottom of each with a layer of grated roll and then fill with the ragout.

11. 11

    Sprinkle with a little grated Parmesan cheese, melt the remainder of the butter and pour it over each shell.

12. 12

    Bake in a hot oven 10 to 15 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 22. The excerpt below is the record exactly as published.

Fish Ragout.) For 12 Scallop Shells. 2\ lbs. filleted fish (haddock, pike or perch). 6 oz. butter. 2 tablespoonsful lemon juice. I oz. flour. I gill white wine. Pepper and salt. \ pint water, in which about a teaspoonful Liebig's Meat Extract is dissolved. 1 teaspoonful chopped onions. 3 teaspoonsful capers. 2 OZ. grated Parmesan cheese

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