Fricassée of Fish

Ingredients

• 4 pint thick white sauce (see Sauces)
• 4-6 fillets sole or other white fish
• ‘Lemon juice
• Seasoning

Method

1. 1

   Squeeze a little lemon juice and seasoning on each fillet, and fold or roll up.

2. 2

   Make the sauce in a fairly large saucepan, and when it has come to the boil put in the fillets so that each is covered with the sauce.

3. 3

   Put a lid on the pan and simmer gently for 12-20 minutes (according to size and thickness of fish).

4. 4

   Dish the fillets in a hot entrée dish.

5. 5

   Whisk the sauce to be sure it is smooth and not too thick, and pour over the fish.

6. 6

   If liked, cheese or a little melted butter can be sprinkled over the dish and browned under the grill.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 7. The excerpt below is the record exactly as published.

Fricassée of Fish 4 pint thick white sauce (see Sauces). 4-6 fillets sole or other white fish. ‘Lemon juice. Seasoning

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