Cooking With Gas ~ Fish

Fish Dishes

*Baked or Soused Herrings

  • 6 fresh herrings
  • 1 bay leaf
  • Salt and pepper
  • Blade of mace
  • Vinegar
  • 2 cloves
  • 10 peppercorns

Wash and fillet the fish. Season each fillet with salt and pepper, and roll up firmly. Place the fillets in a casserole, add the herbs and spices, and cover with three parts vinegar to one part water. Cover with lid and bake in a slow oven for 1 hour. [Gastat 4]

*Fish a la Morney

  • 1 lb cooked fish
  • 1 ½ oz butter
  • 1 oz flour
  • ½ pint fish stock
  • 2 tablespoonfuls cream or fresh milk
  • 2 oz grated cheese
  • ½ lb mashed and well-seasoned potatoes

Melt the butter, add the flour, and cook for a minute; add the stock and cook till the sauce thickens. The add the milk or cream and season to taste. Grease a dish, lay the fish in the centre, pour on the sauce and sprinkle cheese all over. Force potato "roses" all round and bake in a hot oven till nicely browned. Time 15 minutes [Gastat 8]

Fish Cakes

  • About ½ lb cooked fish
  • 1 oz butter
  • Fat for frying
  • 1 hard-boiled egg
  • 2 teaspoons anchovy essence
  • About ¼ lb mashed potato
  • 1 oz flour
  • ¼ pint milk
  • Breadcrumbs
  • 1 egg

Melt the butter, add the flour and cook for a minute; then add the milk and cook till the mixture thickens and leaves the pan in a clean ball. Add the chopped fish, chopped egg, mashed potato and anchovy essence. Mix well. When cool, shape into cakes, brush over with egg, roll in crumbs and fry in smoking-hot fat. Drain and serve garnished with fried parsley. Alternatively, may be baked in a moderately hot oven for 15-20 minutes. [Gastat 6]

*Salmon Loaf

  • 1 lb cooked salmon or 1 tin salmon
  • Rind of half a lemon
  • 1 teaspoonful minced onion
  • ¼ pint milk
  • 2 eggs, well beaten
  • 2 oz breadcrumbs
  • Seasonings

Flake the fish and mix all the ingredients together and put into greased bread tin. Cook in a moderately hot oven for 25-30 minutes. Turn out and serve garnished with slices of lemon, and pour white sauce, round the loaf. [Gastat 6]

*Sole and Tomatoes

  • 1 whole sole
  • ½ lb tomatoes
  • Lemon juice
  • 1 oz butter
  • Seasonings

Lay the fish in well greased dish, sprinkle well with lemon juice and seasonings. Scald, peel and slice the tomatoes and lay them on the fish. Put the butter on in dabs, cover with greased paper and bake in a fairly hot oven for 20 minutes [Gastat 7]

*Stuffed Plaice

  • 1 whole plaice
  • 1 oz white breadcrumbs
  • 1 oz chopped dripping
  • ½ teaspoon mixed herbs
  • ½ teaspoonful chopped parsley
  • Seasonings
  • Yolk of egg or reconstituted egg
  • 1 oz butter

Make an incision down the fish from head to tail, insert the point of the knife and lift the flesh up from the bones. Mix together the crumbs, dripping, parsley, herbs and yolk of egg, season well and put the stuffing inside the slit in the fish. Place in a well greased dish, dab on the butter and bake in a moderately hot oven for about 20 minutes. [Gastat 6]

N.B. – The fish may be dipped in egg and coated with crumbs before being baked. Garnish with slices of lemon.

Tomatoes Chinois

  • 1 lb tomatoes
  • 1 oz butter
  • 2 oz cooked rice or potatoes
  • 2 oz grated cheese
  • 4 oz cooked dried haddock
  • Seasonings

Prepare the tomatoes as for stuffing. Melt the butter; add the pulp of the tomatoes, the rice, haddock and cheese. Fill the tomatoes, put on the tops and bake in a moderately hot oven. Time 20 minutes [Gastat 6]