Fillets of Plaice with Black Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 12 min Total: 12 min
Yield: 1.0 person
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

fillets from the plaice
the juice from a large lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
black butter ↝ Butter, NFS [Butter and animal fats]

for cooking

well-buttered sauté pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
well buttered paper ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Take the fillets from the plaice, and let them lie in cold water for about one hour, then well wash and dry them
place them in a well-buttered sauté pan
strain the juice from a large lemon over them
cover with well buttered paper
cook in a moderate oven for about ten or twelve minutes
dish them in the form of cutlets
pour black butter over the fillets
serve one fillet for each person

Original Text

Fillets of Plaice with Black Butter.
(Filets de Plic au Beurre Noir.)
Take the fillets from the plaice, and let them lie in cold water for about one hour, then well wash and dry them; place them in a well-buttered sauté pan; strain the juice from a large lemon over them, cover with well buttered paper, and cook in a moderate oven for about ten or twelve minutes, then dish them in the form of cutlets, pour black butter over the fillets, and serve one fillet for each person.
Fillets of Whiting, Sole, Salmon, or Mackerel can be done in the same way.

Notes

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