FILLETS OF HADDOCKS, A L'ITALIENNE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

one or more haddocks ↝ Fish, haddock, raw [Finfish and Shellfish Products]
clarifed butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a round of buttered paper ↝ Rice paper [Crackers, excludes saltines]
Italian sauce
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little anchovy
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

Fillet one or more haddocks, remove the skins, cut and trim them into smaller fillets.
Place these neatly in a sauta-pan with some clarified butter.
Season with pepper and salt, squeeze a little lemon-juice over them, sprinkle some chopped parsley.
Over all place a round of buttered paper, and put them in the oven, or on a moderate fire, to simmer for about ten minutes.
Drain the fillets on a napkin.
Dish them up in the form of a wreath, one fillet resting on the other.
Pour some Italian sauce mixed with a pat of butter, a little anchovy and lemon-juice over them.
Send to table.

Original Text

FILLETS OF HADDOCKS, A L'ITALIENNE.
FiLLET one or more haddocks, remove the skins, cut and trim them into smaller fillets; place these neatly in a sauta-pan with some clarifed butter; season with pepper and salt, squeeze a little lemon-juice over them, sprinkle some chopped parsley; over all place a round of buttered paper, and put them in the oven, or on a moderate fire, to simmer for about ten minutes; then drain the fillets on a napkin, and afterwards dish them up in the form of a wreath, one fillet resting on the other, and pour some Italian sauce mixed with a pat of butter, a little anchovy and lemon-juice over them, and send to table.

Notes

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