Fish au Gratin
|Any kind of light fish (cod, cusk, flounder, etc.) will be good for
fish by starting at the head and drawing down towards the tail; then
out the bones. Cut the fish into pieces about three inches square, and
salt and pepper well. Butter such a dish, as you would use for
casserole. Put in one layer of fish, then moisten well with sauce; add
fish and sauce, and finally cover with fine bread crumbs. Bake half an
hour. The dish should be rather shallow, allowing only two layers of
Sauce for au Gratin:
2 cups of stock
3 tablespoons of butter
2 tablespoons of flour
Juice of half a lemon
1/2 tablespoon of chopped parsley
1 tablespoon of onion juice
1 tablespoon vinegar
Salt and pepper to taste
NOTE: This quantity is
enough for three pounds of fish, weighed after being skinned and boned,
and will serve six persons if it is the only solid dish for dinner, or
ten if served in a course.
- Heat the butter in a small frying-pan, and when
hot, add the flour. Stir constantly until a rich brown; then add, gradually,
the cold stock, stirring all the time. As soon as it boils, season well
with salt and pepper, and then add the other seasoning.
METHOD No. 2
Another way to serve fish au gratin, is to skin it, cut off the head,
and take out the back-bone; and there are then two large pieces of fish.
Season the fish, and prepare the sauce as before. Butter a tin sheet that
will fit loosely into a large baking-pan. Lay the fish on this, and moisten
well with the sauce. Cover thickly with bread crumbs, and cook twenty-five
minutes in a rather quick oven. Then slip on a hot dish, and serve with
tomato, Tartar sauce or Hollandaise sauce poured around the fish.