Elisabeth Ayrton

Baked Fillets of Haddock, Hake, Cod or Bream with Bacon

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a traditional Lancashire dish. The fishermen’s families simply laid rashers of bacon on top of the fillets and baked the whole dish so that the bacon was crisp, but a grander recipe from a manor house follows.

Ingredients

  • 2½ lb. (1 k.) fillets of fresh haddock, hake, cod or bream
  • 6

Method

Butter a large shallow fireproof dish and lay in the fillets, which should have been well rubbed with seasoned flour. Pour in a very little milk and sprinkle the fillets with crumbs. Cut the rind from the rashers and cut each in half. Flatten with a knife, lay on each a little forcemeat and roll up;