Haddock à la Marta from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Wash a fresh haddock and dry it well in a clean cloth, trim off the fins, split it down the belly, remove all the bones, cut off the head, and cleanse the inside; lay the fish open, season the insi...
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Cooking tools:
- Kitchen towel
- Chef's knife
- Cutting board
Ingredients
- haddock
- cream
- essence of anchovy
- boned anchovies
- shrimps
- bechamel sauce
- butter
- hot water
- capers
- warm butter
- paper
- salt
- lemon juice
- fish
- pepper
- fresh haddock
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