Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- parsley
- lemon juice
- pepper
- salt
- cayenne
Directions
■water, or milk and water, in equal parts, may be used instead of tbe water and glass of vinegar.
It is better, when fish is intended to be boiled, to clean it from tbe gills, without splitting it open. This is an operation not understood, I believe, by English fish- mongers ; but it is not more difficult than skinning eels, and is easily learnt by a little practice.
Fresh-water fish are very much improved by being boiled in a court bouillon , and the muddy taste which some have can be got rid of by pouring a small quantity of vinegar down the throat of the fish while it is still alive.
Plain melted butter, made with egg and lemon, is the best accompaniment to every kind of boiled fish in a general way. Some fish, however, require a more elabo- rate sauce, but the choice of it must be left to the dis- crimination and taste of the cook. Lobster sauce is decidedly too rich.
The remains, or, as the French say, “ reliefs,” of most boiled fish can be turned into very nice dishes when you know how to do it. The first principle is to pick out carefully all the bones, skin, &c., leaving nothing but the flesh. This done, you can simply put it into a saucepan, with a goodly piece of butter and minced parsley ; keep shaking till the fish is warmed, and then add a little lemon juice, pepper, and salt, and cayenne, if liked. This makes a capital dish for breakfast. To make a dinner dish of it I should proceed in this way: flavour some milk, by boiling a few spices and herbs in it, with pepper and salt; then strain and thicken it, as if to make melted butter; put your sauce and the fish in a saucepan, and keep shaking round on the fire (not stirring) until the fish is thoroughly warm ; then serve. There should not be too much sauce ; and a few sliced gherkins (pickled a la Frangciise, not the mixed