Rolled, Stuffed Fish Fillets

Ingredients

• 3 Ids. of fish
• 1 V2 rolls, soaked in milk
• 1 tbsp. of chopped parsley
• 3 eggs
• % tbsp. of choppeu lion
• % lb. of butter
• % pt. of white wi
• 1 oz. of butter
• 6 pepper-corns
• 3 tbsps. of lemon juice
• % lb. of butter
• % pt. of fish gravy
• 2 tbsps. of flour
• 3 yolks of eggs

Method

1. 1

   Dress and wash the fish, remove bones, cut into pieces.

2. 2

   Make stuffing with soaked roll, fish trimmings, scrambled eggs, parsley, onion, salt, and pepper.

3. 3

   Spread on fillets, roll, tie, and bake with wine, water, and seasonings for 0.25 hours.

4. 4

   Prepare gravy with butter, flour, and strained broth.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 67. The excerpt below is the record exactly as published.

ROLLED, STUFFED FISH FILLETS. Made from whitefish, pickerel, cabeljou, shellfish, halibut. Quantity for 6 Persons. 3 Ids. of fish 1 pinch of salt 1 V2 rolls, soaked in milk 1 pinch of pepper 1 tbsp. of chopped parsley 3 eggs % tbsp. of choppeu lion % lb. of butter For Stew. % pt. of white wi % onion 1 oz. of butter 2 lemon slices 6 pepper-corns 3 tbsps. of lemon juice The Gravy. % lb. of butter % pt. of fish gravy 2 tbsps. of flour 3 yolks of eggs

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