Filets de Cabillaud Marinés

Preparation info

    • Difficulty

      Complex

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a small cod, fillet it carefully, seeing that there are no bones left, and lard the fillets here and there as you would do for bœuf à la mode, then marinate them for a day in the following mixture: a tumblerful of dry white wine and Madeira mixed, a liqueur glassful of brandy, salt, pepper and two or three small bouquets of thyme, bay-leaf, parsley, also chopped shallots.

Take a fireproof dish, butter it well, dispose your fillets of fish, garnish them with slices of fresh mushrooms; pour over the mixture in which they have been soaked (less the bouquets) and cook about twenty minutes in the oven, basting often. See that it is well seasoned, add two tablespoonfuls of fresh cream, a few small pieces of butter, shake well so that the sauce is evenly bound and serve. Any fish of a moderate size with a rather dry flesh can be treated in the same way, including such fresh-water fish as carp and pike.