Cook Fish Like A Chef
EIGHT WAYS TO COOK BLACKFISHBLACKFISH A L'AMERICAINE
Draw two large blackfish, trim, and clean thoroughly. Put intoa baking-dish with two chopped onions fried in butter. Add twocupfuls of cold water and half a cupful of Port wine. Season withsalt and pepper, a pinch of powdered cloves, mace, allspice, andthyme, two bay-leaves, a small bunch of parsley, and two leeks.Cover tightly and cook for an hour. Lift out the fish and strainthe liquid. Thicken it with a tablespoonful of butter, blendedwith an equal quantity of flour. Bring to the boil, add twotablespoonfuls of butter, and minced parsley and lemon-juice toseason. Pour over the fish and serve.
BLACKFISH WITH FINE HERBS
Put the cleaned fish into a baking-dish with chopped onions, parsleyand mushrooms. Gash the fish and fill the incisions with butterand chopped onion. Moisten with equal parts[Page 66]of white wine and stock, cover with buttered paper, and cook ina moderate oven for half an hour, basting frequently. Take outthe fish, strain the sauce, and add stock to make the necessaryquantity. Thicken with a tablespoonful of butter rolled in flour,and pour over the fish. Cover with crumbs, dot with butter, andbrown in the oven. Sprinkle with lemon-juice before serving.
BROILED BLACKFISH WITH CHILLI SAUCE
Clean the fish, season with salt and pepper, rub with oil, and broilslowly. Fry in butter a chopped shallot and two chilli peppers.Add two chopped tomatoes, a wineglassful of Catawba wine, and acupful of stock. Boil to the consistency of a thick sauce, addtwo tablespoonfuls of butter and a little chopped parsley. Spreadover the fish.
MATELOTE OF BLACKFISH
Cover four pounds of cleaned blackfish with equal parts of Claretand water. Add salt and pepper to season, two small cloves of garlic,two onions sliced, and a bunch of parsley. Boil for half an hourand strain the liquid. Thicken it with two tablespoonfuls of butterblended with a little flour. Add two tablespoonfuls[Page 67]of butter, a tablespoonful of anchovy paste, and lemon-juice toseason. Strain over the fish and garnish with fresh fried mushroomsand small white onions sprinkled with sugar and fried brown inclarified butter.