Poached Fish

Ingredients

• 1 whiting or medium sized sole
• | gill fish stock
• small piece margarine

Method

1. 1

   Wash and fillet the fish; use bones and trimmings to make the stock.

2. 2

   Grease a casserole dish, put in the fillets and just cover with the stock.

3. 3

   Put a piece of greaseproof paper over the top and bake gently until done.

4. 4

   Drain off the stock and make a sauce.

5. 5

   Use half stock and half milk to make any sauce preferred, say, parsley or egg.

6. 6

   Pour over the fish and serve at once.

As published

This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 4. The excerpt below is the record exactly as published.

POACHED FISH Utensils required : saucepan ; casserole. 1 whiting or medium sized sole ; | gill fish stock ; small piece margarine

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