French Fillets of Fish

Ingredients

• some whiting or haddock
• a little olive oil
• pepper to taste
• salt to taste
• a small clove of garlic
• a tablespoonful of light white wine

Method

1. 1

   Bone and fillet the fish.

2. 2

   Toss in olive oil until firm.

3. 3

   Add tomato and onion puree, season, and simmer for a few minutes before serving.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 64. The excerpt below is the record exactly as published.

pepper to taste. Simmer together for 2^ hours. The result is a very thick, palatable, plebeian soup. 448. — Cauliflower Soup. Scald a cauliflower for a few minutes in boihng water, with a little salt; throw the water away, and drain the cauliflower. Now boil the cauliflower in pint of milk, or milk and Mmter, pepper and salt, till quite cooked. Next rub all through a hair sieve. Put all back on the Are ; add 2 tablespoonfuls of grated Parmesan, or Gruyere cheese, 1 ounce of butter, or 3 tablespoonfuls of cream (pepper and salt if neces- sary). Simmer together, and serve with fried sippets. N.B. — Must be of the consistency of cream. N.B. — For a change the cheese can be omitted, and the soup served plain, or flavoured with a little nutmeg. This is a matter of taste. 449. — Simple Crecy Soup. Scrape and slice 14 ounces of red carrots. Put them in 1 quart of water, with a little salt. Simmer SU^^DIUES. 179 gently for G hours. Rub them through a wire sieve ; put them back on the fire, and, when they begin to boil, add ounces of butter, jDepper, and, if necessary, a little more salt. Stew for a few minutes ; and just before dishing up the soup, stir in the yolk of 1 egg. A gill of cream, and 1 teaspoonful of Liebig’s extract of beef will be found a great improvement to this .soup. 449a, — Simple Soup “a la Heine.” Pound in a mortar the remains of cold chicken, Avith 2 ounces of cooked rice ; Avhen well pounded, rub it through a hair sieve. Put it on the fire with 1 quart of white stock ; add 1 gill of cream, pepper and .salt to taste. Simmer for half an hour to an hour. Serve up with fried sippets. The remains of a “ Poule au Riz,” or cold Mauritius Mould, can be turned into a Simple Soup “a la Reine.” 450. — Haddock Raviolis (Savoury). Soak a dried haddock in Avarm milk ; then .shred it into small pieces. Mix it up with cream, about 1 gill, and pepper. Make a light paste ; roll it out thin. Cut it into squares ; on each square place a piece of the aboA'^e prepared haddock, double the paste over, and fry in boiling fat. Dish up on a napkin. Don’t throAV the milk aAvay the haddock Avas soaked in ; use it for some fish soup, or a fish gratin. ISO WHOLESOME COOKERY. 450a. — Haddock Tartlets. Prepare the haddock as above. Also have a light paste, with which line some patty pans ; fill up each tartlet with the haddock mixture, and bake. If short of cream, use a little butter. 451. — Red Herrings. Remove the skin and bones from some red herrings. Put them to soak in milk for about half an hour ; then pound them ; pass them through a hair sieve. Mix them up smooth with some thick cream, a very little bread-crumb, and a little pepper. Have some china ramaquin cases; butter them well; put in the mixture, and warm them in the oven for a few minutes. N.B. — If you have no cream, use milk and a few more bread-crumbs. 452. — Fish Cream. Boil half a pound of fish in about 1 pint of water, with a bunch of herbs and a little vinegar, a piece of carrot and turnip. When cooked, take out the fish and remove all the bones ; chop up the fish ; add some finely chopped mushrooms and parsley ; pound it all, and pass it through a sieve ; get it as smooth as possible. Stew 1 teacupful of bread-crumbs in 1 gill of milk and 1 oiince of butter ; add it to the fish. Mix it all SUN BUIES. 181 well together, adding at the same time 1 gill of cream, pepper, salt, and nutmeg, and lastly, 3 eggs, one after the other (all the ingredients must he mixed in cold). Butter a mould; press in the mixture, and steam it for about 20 minutes. Serve with a bechamel sauce, in which add a few oysters or button mushrooms. N.B.— The remains of any cold fish can be used up for a fish cream. 453. — Baked Fish. Have one of the brown French baking-dishes. See that the hole in the lid is clear. Take 2 pounds of fish, either cod, haddock, whiting, sole, or a variety of each, a few scallops, or a small lobster; remove all bones and shell ; place the fish in layers in tlie dish, with layers of sliced tomatoes (2 good-sized), sliced Spanish onion (1 small one), a pinch of curry powder, 1 wine-glassful of light red or light white wine, half a pint of stock. Bake 1 hour. Lift off the lid, and place on the top some fried sippets of bread, send up in the same dish, and serve in soup-plates. N.B. — This is a good “ Sunday dish,” as it can be cooked on Saturday, when the fish comes in, and after it is cooked, put on one side without removing the lid. Next day, warm it in the oven for about 10 minutes, and then place the fried sippets. If the gravy is preferred thick, dredge in a little flour when you place the layers of fish, vegetables, etc. Potatoes can be used instead of tomatoes. 182 WHOLESOME COOKER Y> 454. — French Fillets of Fish. Bone and divide into fillets some Avhiting, or haddock, or mackerel, or sole — ^in fact, any fish which can he divided into firm fillets. Toss them up in a little olive oil until they are firm on both sides. Put in the same saucepan the remains of some puree of tomato and puree of onion (souhise) ; season well with pepper and salt and a small clove of gaidie ; add a tablespoonful of light white wine

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