Planked Whitefish

Ingredients

• a hardwood plank of well-seasoned maple or oak
• season well
• 4 tablespoons creamed butter
• 2 tablespoons lemon juice
• 1 spoonful chopped parsley

Method

1. 1

   Take a hardwood plank of well-seasoned maple or oak, about 1.5 feet long, 10-12 inches wide and 2 inches thick.

2. 2

   Split open the fish, season well, lay upon the plank and bake.

3. 3

   If the fish seems too dry, slices of bacon may be placed upon the fish while baking.

4. 4

   The fish should be served on the plank, which may be garnished with rock salt or sprigs of parsley.

5. 5

   Serve covered fish with the following sauce: 4 tablespoons creamed butter, 2 tablespoons lemon juice, 1 spoonful chopped parsley.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 175. The excerpt below is the record exactly as published.

PLANKED WHITEFISH.— Take a hardwood plank of well- seasoned maple or oak, about 1^ feet, long, 10-12 inches wide and 2 inches thick. Split open the fish, season well, lay upon the plank and bake. If the fish seems too dry, slices of bacon may be placed upon the fish while baking. The fish should be served on the plank, which may be garnished with rock salt or sprigs of parsley. The plank gives a peculiar delicious flavor, which distinguishes it from fish baked in the ordinary way. Serve covered fi&h with the fol- lowing sauce: 4 tablespoons creamed butter, 2 tablespoons lemon juice, 1 srpoonful chopped parsle

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