1731 Cabillaud à la Flamande

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the cod into 2½ cm (1 in) thick sections on the bone, season with salt, pepper and nutmeg and arrange in a well buttered shallow pan or tray. Moisten with white wine half-way up the fish, sprinkle with chopped shallot and chopped Fines Herbes and place slices of peeled and depipped lemon on top of each piece. Bring to the boil and poach in the oven for approximately 12 minutes.

Arrange the fish on a suitable dish, thicken the cooking liquor with crushed rusks, boil gently for 5 minutes and pour over the fish.