Haddock à la Marta

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (9)
  1. Wash a fresh haddock and dry it well in a clean cloth, trim off the fins, split it down the belly, remove all the bones, cut off the head, and cleanse the inside.
  2. Lay the fish open, season the inside with a little pepper and salt and the strained juice of two lemons.
  3. Place the fish on a well-buttered tin and pour over it about an ounce of warm butter.
  4. Put a buttered or greased paper over it and stand the tin containing it in another tin with hot water in it, and cook in a moderate oven for about fifteen minutes.
  5. Take up the fish, place it on a hot dish.
  6. Strain the liquor from the tin in which the fish was cooked into a stewpan and work into it by degrees an ounce of butter and two tablespoonfuls of Bechamel sauce.
  7. Add half a pint of picked chopped shrimps, three boned anchovies chopped fine and washed, a teaspoonful of essence of anchovy, and two tablespoonfuls of cream.
  8. Make quite hot but do not let it boil.
  9. Pour it over the haddock and sprinkle it with a few French capers, and serve very hot.
Original Text
Haddock à la Marta. (Merluche à la Marta.) Wash a fresh haddock and dry it well in a clean cloth, trim off the fins, split it down the belly, remove all the bones, cut off the head, and cleanse the inside; lay the fish open, season the inside with a little pepper and salt and the strained juice of two lemons, place the fish on a well-buttered tin and pour over it about an ounce of warm butter, put a buttered or greased paper over it and stand the tin containing it in another tin with hot water in it, and cook in a moderate oven for about fifteen minutes; take up the fish, place it on a hot dish, strain the liquor from the tin in which the fish was cooked into a stewpan and work into it by degrees an ounce of butter and two tablespoonfuls of Bechamel sauce, add half a pint of picked chopped shrimps, three boned anchovies chopped fine and washed, a teaspoonful of essence of anchovy, and two tablespoonfuls of cream, make quite hot but do not let it boil, pour it over the haddock and sprinkle it with a few French capers, and serve very hot.
Notes
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