Fillets of Haddock (Fresh) à la Maître d’Hôtel from Mrs A.B. Marshall's Cookery Book by Agnes B. Mar
Remove the fillets from a fresh haddock and free them from all the bones and skin, and cut them each into three or four pieces according to their size; bat these out with a wetted knife, trim them ...
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Parchment paper
Ingredients
- butter
- filbert
- lemon juice
- paper
- white pepper
- salt
- fresh haddock
- fish stock
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