Hake with Piccalilli Sauce

Ingredients

• 3 small slices of hake
• ½ pt. fish stock
• 2 table-sps. chopped onion
• 1 oz. butter
• 1 dessert-sp. rice flour
• 2 table-sps. piccalilli

Method

1. 1

   Trim and wipe the fish, making it as dry as possible.

2. 2

   Melt butter in a stewpan, fry the fish for a minute or two on each side, then lift out.

3. 3

   Fry chopped onion until lightly browned, add rice flour and piccalilli, mix until smooth.

4. 4

   Pour in fish stock, stir until boiling, return fish, cover, and simmer until tender.

5. 5

   Arrange fish on a hot dish, pour sauce over, and garnish with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 142. The excerpt below is the record exactly as published.

1 oz. butter or 1 table-sp. salad oil. 1 onion. 1 breakfast cupful tinned tomatoes. 1 dessert- sp. chopped pickles. Pepper, salt, sugar. Wipe the fish, cut it in convenient-sized pieces, season with pepper, salt, and a little lemon juice and, if time permits, let it lie 1 hour. Then put the pieces into a well-greased fireproof dish, pour the salad oil over, cover with greased paper, and bake in a moderate oven until done. To Make the Sauce. — Heat the butter or oil in a saucepan, put in the onion and pickles, both finely chopped, and fry them a few minutes without browning. Sieve the tomatoes, and add the puree to the other ingredients, season to taste, and simmer all together for 20 minutes. Pour this sauce over the fish, and serve with boiled spaghetti sprinkled with grated cheese. Time to cook, \ hour. Sufficient for 3 or 4 persons. Smoked Haddock or Finnan See under Breakfast Dishes, p. 387. Hake (Merlus) A Lrge fish somewhat resembling the cod in appearance, but with a hook-shaped fin on the back Hake of its head. The flesh is firm and rather solid, and should be eaten very fresh. Hake is a useful fish for made-up fish dishes, as the bones are so easily removed. It also goes under the name of rock salmon, and the French call it the sea-pike, on FISH 89 account of its great voracity. It is generally moderate in price. It may be cooked according to any of the recipes given for cooking cod or hali- but, but is perhaps most satisfactory when baked or fried. ? 210. Hake Cutlets, Baked 1 J lbs. hake. A little flour. I lb. bread-crumbs. i pt. fish stock. 1 tea-sp. lemon juice. 1 table-sp. chopped parsley. 1 tea-sp. chopped shal- lot. 1 oz. butter. Seasoning. Cut the hake in small slices about 1 inch thick and remove all skin and bone. Wipe the pieces and coat them lightly with flour. Then grease a pie dish or fireproof dish, and mix together the bread- crumbs, shallot, and parsley with a little pepper and salt. Sprinkle a little of the bread-crumb mix- ture into the dish first, then lay in a few pieces of fish on the top, and more bread-crumbs, &c., and continue until all is in, making the last layer bread-crumbs. Add the lemon juice to the fish stock, and porn? it round. Lay the butter in small pieces on the top, and bake in a moderate oven, basting the fish occasionally with the liquid. Note. — Milk and water may be used instead of the fish stock. Time to bake, J hour. Sufficient for 3 or 4 per- sons. 211. Hake with 3 small slices of hake. \ pt. fish stock. 2 table-sps. chopped onion. Piccalilli Sauce 1 oz. butter. 1 dessert-sp. rice flour. 2 table-sps. piccalilli

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