Fried whiting pollock

Ingredients

• This fish, which is a species of cod
• soak for two hours in olive oil
• warm three tablespoonsful of olive oil
• squeeze the juice of a lemon
• season with salt
• season with pepper
• seasoned with mixed herbs

Method

1. 1

   Cut up your fish into slices about one and a half inches thick, soak for two hours in olive oil seasoned with salt, pepper, and mixed herbs; warm three tablespoonsful of olive oil in a frying-pan, fry the slices of fish in it over a slow fire; when done, drain, place in a dish and keep warm in the oven; squeeze the juice of a lemon into the oil remaining in the frying-pan, season with salt and pepper, beat well with a fork, which will thicken the sauce, pour over the slices of whiting pollock, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 55. The excerpt below is the record exactly as published.

Fried whiting pollock. Gigot à la Durand. Leg of mutton à la Durand. Pâté de bécassines. Snipe pie. Œufs brouillés aux pointes d’as- Buttered eggs with asparagus heads. perges. ; . Pommes au riz. Stewed apples and rice. Fried whiting pollock. This fish, which is a species of cod, is most wrongfully neglected, and if prepared in the following manner will be found excellent. Cut up your fish into slices about one and a half inches thick, soak for two hours in olive oil seasoned with salt, pepper, and mixed herbs; warm three tablespoonsful of olive oil in a frying-pan, fry the slices of fish in it over a slow fire ; when done, drain, place in a dish and keep warm in the oven ; squeeze the juice of a lemon into the oil remaining in the frying-pan, season with salt

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