Turbot Fillets (au Gratin)

Ingredients

• three or four button mushrooms
• a tablespoonful of chopped parsley
• half a shallot finely minced
• season with pepper
• and salt
• a small thickly-buttered silver or tin baking-dish

Method

1. 1

   Take the remains of dressed fish.

2. 2

   Free it from skin and bone, and divide it into small neat fillets.

3. 3

   Mince three or four button mushrooms finely, mix with them a tablespoonful of chopped parsley and half a shallot finely minced.

4. 4

   Season with pepper and salt, and fry them over a gentle fire till they are soft.

5. 5

   Spread them at the bottom of a small thickly-buttered silver or, failing this, tin baking-dish, lay the pieces of fish upon them, and cover with a thick layer of finely-grated bread-crumbs.

6. 6

   Stick little pieces of butter here and there on the top, moisten the fish with a little light wine, and bake in a brisk oven.

7. 7

   If necessary, brown the surface by holding a red-hot shovel over it, or putting it before the fire for a minute or two, and just before sending the dish to table squeeze the juice of a lemon over the fish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2046. The excerpt below is the record exactly as published.

and salt, and the strained juice of a lemon. Put them in a brisk oven, baste weU with the liquor, and bake until done enough. Dish them as Ibefore. To stew them, remove aU the skin from the fish, dredge the fillets with some flour, and fry them tiU they are lightly browned. Put them into the stewpan, and pour over them as much nicely-seasoned stock as will cover them. Let them stew gently imtil done enough. Lift them out o£ the sauce with a fish-slice, lay them on a hot dish, and keep them warm. Skim the gravy, thicken with a spoonful of brown thickening, add a spoonful of mushroom ketchup and a glassful of light wine, let it boil up, and strain it over the fish. Serve very hot. Time to fry the fillets, five or six minutes; to bake them, about twenty minutes ; to stew them, ten to fifteen minutes. Turbot, Fillets of (au Gratin).— Take the remains of dressed fish. Free it from skin and bone, and divide it into small neat fillets. Mince three or four button mushrooms finely, mix with them a table -spoonful of chopped parsley and half a shallot finely minced. Season with pepper

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