Planked Whitefish

Ingredients

• a three-pound whitefish
• soft butter
• salt
• pepper
• coarse salt
• Mattre d'Hotel Butter
• hot mashed potato
• sprays of parsley
• sliced lemon

Method

1. 1

   Clean and split the fish.

2. 2

   Lay on a hot, greased oak plank.

3. 3

   Brush with butter, sprinkle with salt and pepper, and surround with coarse salt.

4. 4

   Bake for twenty-five minutes or broil for twenty minutes.

5. 5

   Serve with butter, mashed potato border, and garnish.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 23. The excerpt below is the record exactly as published.

Planked Whitefish Mashed Potatoes Fricasseed Tomatoes Buttered Beets Alabama Salad Raisin Pie Edam Cheese Boiled Coffee 4 ^ K OYSTER COCKTAIL IN GRAPE FRUIT Prepare the grape fruit in the usual way. Chill; just before serving place five Blue Point oysters in the cavity made by re- moving the tough portions in each half grape fruit. Season with lemon juice, salt, paprika and one or two drops of Tobasco sauce. Serve on beds of shaved ice. Garnish with fohage. PLANKED WHITEFISH Clean and split a three-pound whitefish. Lay, skin side down, on a hot, well-greased oak plank (one and one-half inches thick and two or more inches longer and wider than the fish). Brush fish over with soft butter and sprinkle with salt and pepper. Sur- round fish with a border of coarse salt to prevent plank from burning. Bake twenty-five minutes in a hot oven, or place plank on broiler and broil twenty minutes under the gas flame. Remove to table covered with a sheet of brown paper, scrape off salt, wipe the edges of plank with a piece of cheese cloth wrung from hot water; spread fish with Mattre d'Hotel Butter; surround with a border made of hot mashed potato, passing it through pastry bag and rose tube. Garnish with sprays of parsley and sliced lemon

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