Recipes > Seafood > Baked Blackfish

Baked Blackfish

Ingredients

  • a fish weighing from 2 to 2 1/2 pounds
  • salt
  • 1 ounce of carrot sliced
  • 1 ounce of onion sliced
  • 1 bay leaf
  • 2 sprigs of parsley
  • slices of salt pork
  • 1/4 saltspoonful of pepper

Instructions

Have the fish cleaned by the fishmonger; rub it well with a handful of salt, to remove the slime peculiar to this fish, wash it well, and wipe it with a clean, dry cloth; stuff it with the following forcemeat.

Forcemeat

  • 4 ounces of stale bread
  • 1 ounce of chopped onion
  • 1 ounce of butter
  • 2 tablespoonfuls of chopped parsley
  • 1 ounce of salt pork chopped fine
  • 1 teaspoonful of chopped capers or pickles
  • 1 teaspoonful of salt
  • 1/4 saltspoonful of white pepper
  • 1 gill of broth or hot water

Instructions

Put the stale bread to soak in sufficient luke-warm water to cover it; meantime fry the chopped onion in the butter until it is light brown; then wring the bread dry in a clean towel, put it into the onion with the parsley, salt pork, capers or pickles, salt, white pepper, and broth or hot water; stir until it is scalding hot, when it will cleave from the bottom and sides of the sauce-pan; then stuff the fish with it.

Lay the fish in a dripping pan on the carrot, onion, bay leaf and parsley; cover the fish with slices of salt pork, season it with a saltspoonful of salt, and the pepper, and bake it in a moderate oven for half an hour, basting it occasionally with a little butter, or stock. When it is done, put it on a dish to keep hot while you prepare a sauce.

Sauce

  • drippings
  • 1 tablespoonful of walnut catsup
  • 1 tablespoonful of Worcestershire sauce
  • 1 tablespoonful of chopped capers
  • 1 tablespoonful of chopped parsley

Instructions

Strain the drippings in the pan, and add to them the walnut catsup, Worcestershire sauce, chopped capers, and chopped parsley. Pour a little of this sauce in the bottom of the dish under the fish, and serve the rest with it in a bowl.

Source

The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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