Finnan-Haddock and Tomato

Name: Finnan-Haddock and Tomato
Cuisine: United Kingdom
Ingredients: Arrange alternate layers of flaked fish and slices of tomatoes, sprinkle with dabs of butter and a little pepper: no salt.; Arrange alternate layers of flaked fish and slices of tomatoes, sprinkle with dabs of butter and a little pepper: no salt.; Arrange alternate layers of flaked fish and slices of tomatoes, sprinkle with dabs of butter and a little pepper: no salt.; Arrange alternate layers of flaked fish and slices of tomatoes, sprinkle with dabs of butter and a little pepper: no salt.; Cover with fine bread-crumbs, sprinkle with oiled butter and bake till nicely browned; about 20 minutes.; Cover with fine bread-crumbs, sprinkle with oiled butter and bake till nicely browned; about 20 minutes.; Butter a piedish.; Put a finnan-haddock in cold water, boil it up for a few minutes until the flesh leaves the bones easily.; Put a finnan-haddock in cold water, boil it up for a few minutes until the flesh leaves the bones easily.; Put a finnan-haddock in cold water, boil it up for a few minutes until the flesh leaves the bones easily.; Remove all skin and bones, and flake the fish. If you have any sauce left over mix it with it.; Skin some tomatoes by pouring boiling water over them; the skins will then come off easily. Slice the tomatoes.; Skin some tomatoes by pouring boiling water over them; the skins will then come off easily. Slice the tomatoes.; Arrange alternate layers of flaked fish and slices of tomatoes, sprinkle with dabs of butter and a little pepper: no salt.

Florence White, Westminster, 1922

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Butter a piedish.
Put a finnan-haddock in cold water, boil it up for a few minutes until the flesh leaves the bones