Soused Fish Steaks and Salad

Ingredients

• 4 fish steaks
• 4 level teaspoon salt
• } pint vinegar and water
• 1 level tablespoon chopped onion
• 1 lettuce
• 8 peppercorns
• 1 bay leaf
• 1 level teaspoon mixed herbs
• 4 level tablespoons grated carrot
• 4 oz. tomatoes

Method

1. 1

   Wash the fish and arrange in a fireproof dish.

2. 2

   Mix the vinegar, water, peppercorns, bay leaf, herbs, salt and onion.

3. 3

   Pour over the fish and cook in a moderate oven for about 20 minutes.

4. 4

   Allow to cool.

5. 5

   Prepare the lettuce and arrange on a dish.

6. 6

   Place the cold fish steaks on the lettuce and garnish with the carrots and tomatoes.

7. 7

   Strain the liquid in which the fish was cooked and serve in place of salad dressing.

Nutrition per serving

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 15. The excerpt below is the record exactly as published.

Soused Fish Steaks and Salad 4 fish steaks 4 level teaspoon salt } pint vinegar and water 1 level tablespoon chopped onion 8 peppercorns 1 lettuce 1 bay leaf 4 level tablespoons grated carrot 1 level teaspoon mixed herbs 4 oz. tomatoes

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