Herring Fillets with Vegetables

Ingredients

• 1 filleted fresh herring
• 1 oz. carrot
• 4 oz. onion
• 1 teaspoonful of salad oil
• 1 gill fish stock
• juice of half'a lemon
• a little salt
• a little pepper
• a little chopped parsley

Method

1. 1

   Slice the carrot, cut the onion in rings, and place in a small saucepan with the salad oil.

2. 2

   Let this ‘sweat’ for a few minutes, but not fry; add the fish stock and simmer till the vegetables are cooked, and then add the lemon juice.

3. 3

   Fillet the herring, remove bones and arrange in a gratin dish, place the roe on the top, one on each fillet; season with salt and a little pepper.

4. 4

   Arrange the carrot and onion alternately on the top of the roe and herring, then pour the liquid over all.

5. 5

   Place in a moderate oven for 10 to 15 minutes, sprinkle with chopped parsley, then serve without sauce.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 19. The excerpt below is the record exactly as published.

Herring Fillets with Vegetables Materials.—1 filleted fresh herring, 1 oz. carrot, 4 oz. onion, 1 teaspoonful of salad > oil, 1 gill fish stock, juice of half'a lemon, | a little salt and pepper, a little chopped | parsley. Method.—Slice the carrot, cut the onion in rings, and place in a small saucepan with the salad oil. Let this ‘“‘ sweat” for a few minutes, but not fry ; add the fish stock and simmer till the vegetables are cooked, and | then add the lemon juice. Fillet the herring, © remove bones and arrange in a gratin dish, — place the roe on the top, one on each fillet ; season with salt and a little pepper. Arrange the carrot and onion alternately on the top” Sp a A a FISH 71 of the roe and herring, then pour the liquid ‘over all. Place in a moderate oven for 10 | to 15 minutes, sprinkle with chopped parsley, | then serve without sauce, for the liquid is sufficient, and there should be no more left _ than is required to moisten the fish. If | desired a border of cooked slices of potato _eould be placed round the herrings before | the liquid is added, or plain boiled potatoes | should be served with the fish. Filleted Gurnet and Rice Portugaise Materials —The fillets of 2 gurnets, | 1 chopped onion, 1 chopped tomato, a little _ chopped parsley, a bunch of herbs, a little | oil, 1 gill of rice (carefully picked over), 1 tablespoonful of vinegar or lemon juice, | salt and pepper, a little water. Method.—Fry the onion in a little oil, add the tomato, parsley and herbs. Place the fillets of gurnet, preferably small ones, on this bed of vegetables, and cover with water and either vinegar or lemon juice. Season with salt and pepper, and steam the fish until nearly cooked. Remove the fillets and stir the rice into the liquid, which should cover it well. Rearrange the fillets on the top, cover with a paper and the lid, 72 THE VICTORY COOKERY BOOK and. cook for 20 minutes. Take the fillets carefully out, remove the herbs, and lightly mix the rice with a fork, and then dish up, — arranging the fillets neatly on the top. Baked Filleted Whiting with Potatoes Materials.—Fillets of whiting, a few sliced _ cooked potatoes, a little salt, pepper and | nutmeg, juice of a lemon, melted butter © sauce (see p. 46), a little oil or fat, a little | chopped parsley

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