Pan Fish

Ingredients

• 3 lb. cooked fish
• 2 oz. onion
• 1 oz. rice
• 4 oz. mashed potato
• 1 tablespoonful oil
• 1 oz. fat
• breadcrumbs

Method

1. 1

   Fry chopped onion in half the fat until golden.

2. 2

   Boil rice, mix all ingredients, season, place in a gratin dish, sprinkle with breadcrumbs and oil, and bake.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 15. The excerpt below is the record exactly as published.

Pan Fish Materials.—3 lb. cooked fish, 2 oz. onion, 1 oz. rice, 4 oz. mashed potato, 1 table- — spoonful oil or 1 oz. fat, breadcrumbs, fl Method.—_Shred or chop the onion and — fry to a golden colour in half the fat. Boil | the rice plain; mix all the ingredients — together, season well, place in a gratin dish, — sprinkle with breadcrumbs and oil, and bake. | Baked Fish (Whole or Filleted) Materials.—Fish, clarified fat or oil, — anchovy or chopped capers and _ herbs, | potato or corn flour, a little chopped parsley, — a little salt, a little water or fish stock. . : Method.—If a whole fish is baked, it is | h | best to stuff it (for Stuffings, see p. 56), | | then place it on a greased fireproof dish, | | season with salt, and baste with a little oil © ii or melted clarified fat. Put it in the oven | it and bake, basting it from time to time. — | When coloured and not quite cooked, cover — FISH 59 with a grease-proof paper or a turned-over dish. Do not place a paper over the fish until set, otherwise it will stick, and the appearance of the fish will be spoiled. When cooked, remove the fish, rinse the dish with water or fish stock, and add a little anchovy or chopped. capers and herbs. Reduce to the quantity required by boiling, thicken with potato or corn flour (first mixed smoothly in cold water), season to taste, and pour over the fish. Make hot, and serve on the dish in which it was cooked, sprinkled with chopped parsley if liked. The liquid from the fish may be used as a foundation for various kinds of sauce, such as tomato, mushroom, brown onion sauce, etc. etc. Steamed Fish Fish should never be boiled, as in that way much valuable food is lost. It should be steamed instead. Place it on a dish and cover with a grease-proof paper so that all the essence extracted from the fish is re- ceived on the dish, and the paper prevents condensed water from falling from the lid of the pan on to the fish and into the liquor which comes from it as it cooks. If the fish is cut in slices it should always first be 60 THE VICTORY COOKERY BOOK dipped into boiling water for a few minutes to seal it up. This prevents the juices from covering the fish and coagulating on the surface in a milky skin, thereby spoiling the appearance of the fish, particularly salmon, which should be a bright Ppinky-red colour when cooked. Cut fish is cooked when the spine can be easily removed, and large joints of fish when, on pricking with a needle, no resistance is felt. The juice left in the dish must be used to make the sauce, which at present, now fat is so scarce, can be thickened with a little corn or potato flour diluted in cold _ milk or water and then added to the boiling liquid. About 4 oz. per pint of liquid is required. (For Sauces, see Chap. II.) Baked Fillet of Fish in Batter Materials.—Fillet of fish, frying batter. Method.—Fillet the fish and cut in neat strips, season with salt, coat with stiff — frying batter (see p. 234). Drain well, place — on a greased baking-tin, and bake in a hot _ oven until brown. The same can be crumbed with maize 4 crumbs (see p. 281) and baked to a golden — brown. ‘a ee ete tes aed hehe es ‘i sali Sn . = Ee Ee Pe ae Rie he crema a2 = ih ade eee eee vee eee FISH 61 Whiting or other Fish au Gratin Materials —Whiting or other filleted fish, 2 oz. chopped mushrooms, 1 oz. chopped onion, 1 dessertspoonful of oil, half-teaspoon- ful chopped herbs or parsley, 1 gill of brown sauce (see p. 22), salt and pepper, a few drops of lemon juice, a few breadcrumbs. Method.—Fry the onion in the oil, add the mushrooms, chopped herbs or parsley, and also the brown sauce; season to taste. Clean the whiting and fillet the fish. Put 1 tablespoonful of

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