What is the purpose of placing fish on a baking sheet or placing strips of muslin underneath for baking (see Experiment 60)?
How is fish tested for sufficient cooking?
How can the odor be removed from utensils in which fish has been cooked?
LESSON LXXI
FISH (C)
PLANKED (BROILED) FISH
An oak plank,—one inch in thickness and as long and wide as a large platter,—is a satisfactory device for broiling fish. For planking or broiling, fish steaks or thin, flat fish, such as mackerel or bluefish, should be selected.
Clean the fish, then place it, skin side down, on the plank. Sprinkle with salt and pepper, and spread with softened or melted butter. Place in the broiling oven and broil until done, usually 15 or 20 minutes.
A border of potato puff mixture makes a pleasing addition to the fish (see Potato Puff). A few minutes before the fish is done, remove it from the oven and arrange the potato mixture around it. (A pastry bag and tube may be used for this purpose.) Brush the potato with egg diluted with water (1 tablespoonful of water to 1 egg). Return the plank to the oven to finish broiling the fish and to brown the potatoes. Serve the fish and potatoes on the plank.