Fillets of Haddock (Fresh) à la Maître d’Hôtel

Filets de Merluche à la Maître d’Hôtel

Method

Remove the fillets from a fresh haddock and free them from all the bones and skin, and cut them each into three or four pieces according to their size; bat these out with a wetted knife, trim them neatly and place them in a buttered sauté pan and season them with a little white pepper, salt and lemon juice, put a buttered or greased paper over them and let them cook in a moderate oven for ten to twelve minutes, dish them on a hot dish, and pour the liquor in which they were cooked round them and serve with a piece of Maître d’Hôtel butter about the size of a filbert on each fillet. Use the bones &c. for fish stock.

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