Plaice (Sole, Flounder) a la Meuniere

Ingredients

• a small shallot
• a teaspoonful of anchovy paste
• a squeeze of lemon juice
• 1 oz. of butter
• a little chopped parsley
• salt
• pepper
• a little cayenne
• a tablespoonful of melted butter

Method

1. 1

   Chop shallot, add anchovy paste, lemon juice, butter, parsley, salt, pepper, and cayenne.

2. 2

   Place in a buttered bag, dredge with flour, pour melted butter on top, seal, and cook for 30 minutes for whole fish or 8 minutes for fillets.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.

Plaice (Sole, Flounder) a la MeuniSre. — Filleted or whole fish can be used for this dish. Chop a small shallot, add a teaspoonful of anchovy paste or sauce, a squeeze of lemon juice, 1 oz. of butter, a little chopped parsley, salt and pepper, and a little cayenne. Place in a thoroughly buttered bag, dredge with flour, pour a tablespoonful of melted butter

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