Wash and wipe fish. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing. Place second slice on top of oysters, season, and brush with butter. Bake forty minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned.
Remove to hot platter; garnish with potato balls, parsley, and lemon; [Hollandaise], [Tomato], or [Béchamel Sauce].
Finnan Haddie Baked
Wash the fish, put flesh side down in dripping pan, cover with cold water, let stand on back of range ten minutes. Drain and rinse with cold water. Place on platter, cover with milk, and bake twenty minutes.
SAUTÉD FISH
Sautéd Trout
- 6 medium-sized trout
olive oil or melted butter
cornmeal, salt and pepper
2 tablespoons lard or butter
Wash and wipe fish. Sprinkle with salt and pepper, dip in olive oil, roll in cornmeal, and sauté until brown, and crisp in butter or lard. Drain on brown paper. Serve on hot platter, and garnish with lemon and cress. All kinds of small fish may be cooked in the same manner.