Stuffed Fillets of Haddock

Ingredients

• 2 small filleted haddocks
• Lemon juice
• Salt, pepper
• Browned bread-crumbs
• Maitre d’hotel butter
• Anchovy or parsley sauce
• Stuffing

Method

1. 1

   Wipe the fish with a clean cloth, cut them in half lengthwise, and season with white pepper, salt, and lemon juice.

2. 2

   Prepare the stuffing as directed in Recipe 307, lay a little on each fillet, and roll them up from the thick end towards the tail.

3. 3

   Stand them up on a greased tin, cover with greased paper, and bake in a moderate oven for about 15 minutes.

4. 4

   Roll in browned breadcrumbs, place on a hot dish, pour sauce round, and add a pat of maitre d’hotel butter on top.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 142. The excerpt below is the record exactly as published.

Stuffed Fillets of Haddock (Filets d’Aigrefin Farcis) 2 small filleted haddocks. Lemon juice. Salt, pepper. Browned bread-crumbs. Maitre d’hotel butter. Anchovy or parsley sauce. Stuffing

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