No. 31—ROLLED, STUFFED FISH FILLETS.
Made from whitefish, pickerel, cabeljou, shellfish, halibut.
Quantity for 6 Persons.
- 3 lbs. of fish
- 1½ rolls, soaked in milk
- 1 tbsp. of chopped parsley
- ½ tbsp. of chopped onion
- 1 pinch of salt
- 1 pinch of pepper
- 3 eggs
- ⅛ lb. of butter
For Stew.
- ½ pt. of white wine
- 1 oz. of butter
- 6 pepper-corns
- ¼ onion
- 2 lemon slices
- 3 tbsps. of lemon juice
The Gravy.
- ⅛ lb. of butter
- 2 tbsps. of flour
- ¾ pt. of fish gravy
- 3 yolks of eggs
Preparation: The fish is dressed, washed, skinned, split open lengthwise and the bones taken out, then it is cut into pieces 6 inches long and 3 inches wide. The trimmings which are left, must be fully ¼ lb. and are chopped fine. From 2 eggs make scrambled eggs. Cream the ⅛ lb. of butter and mix it well with the soaked roll, chopped fish trimming, 1 tablespoonful of parsley, scrambled egg, onion, salt, pepper. Press the whole mixture through a sieve and stir in another egg. This stuffing must taste very spicy or piquant and is spread evenly on the fish fillets. Then roll each one up and tie it with a white string, place them into a roasting pan, add ½ qt. of water, ½ pt. of white wine, 6 pepper-corns, ¼ onion, 2 slices of lemon, 3 tablespoonfuls of lemon juice and salt. The 1 ounce of butter is cut into pieces and put on the fish, then cover the pan with a buttered paper and bake in the oven ½ hour. Serve on a hot platter.
The gravy or dressing is prepared by mixing ⅛ lb. of butter with 2 tablespoonfuls of flour, add the strained broth from the fillets, cook and stir in 3 yolks of eggs, strain and serve with the fish fillets.