FILLETS OF HADDOCKS, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Fillet one or more haddocks.
  2. Remove the skin by passing the knife under the fillet, so as to detach the tail end of the skin from the fish.
  3. Take a firm hold of the piece of detached skin, and inserting the knife with the edge of the blade turned from you, draw the skin towards you, and keep moving the knife to and fro, at the same time pressing the blade firmly on the skin.
  4. Having thus removed the skin, cut each fillet into two or more smaller fillets.
  5. Trim them neatly, by paring off the rough edges.
  6. Place them in a basin with two sliced shalots, some sprigs of parsley, oil, and lemon-juice, and season with pepper and salt.
  7. About ten minutes before dinner, drain the fillets on a napkin.
  8. Afterwards dip each fillet separately in some light batter.
  9. Fry them of a fine colour in some hog's-lard, heated for the purpose.
  10. When done, drain them on a napkin to absorb the grease.
  11. Dish the fillets in the form of a wreath, lying shoulder to shoulder.
  12. Pour in the centre some white Ravigotte sauce (No. 20).
  13. Send to table.
Original Text
FILLETS OF HADDOCKS, A LA ROYALE. FiLLET one or more haddocks; remove the skin by passing the knife under the fillet, so as to detach the tail end of the skin from the fish, then take a firm hold of the piece of detached skin, and inserting the knife, with the edge of the blade turned from you, draw the skin towards you, and keep moving the knife to and fro, at the same time pressing the blade firmly on the skin. Having thus removed the skin, cut each fillet into two or more smaller fillets, trim them neatly, by paring off the rough edges; place them in a basin with two sliced shalots, some sprigs of parsley, oil, and lemon-juice, and season with pepper and salt. About ten minutes before dinner, drain the fillets on a napkin, and afterwards dip each fillet separately in some light batter, and fry them of a fine colour in some hog's-lard, heated for the purpose; when done, drain them on a napkin to absorb the grease; dish the fillets in the form of a wreath, lying shoulder to shoulder, pour in the centre some white Ravigotte sauce (No. 20), and send to table.
Notes
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