Fish Au Gratin

Ingredients

• One whole fish (your choosing)
• One teaspoonful onions
• One cup of white wine
• Six tablespoons of cullis
• One half cup bread crumbs
• Two tablespoons of butter
• Four tablespoons of stock
• One lemon
• One teaspoon of chopped mushrooms
• Three whole mushrooms
• One tablespoon of minced parsley
• One tablespoon of Worcestershire or Sultana sauce
• One teaspoonful of sugar
• One teaspoonful of cayenne pepper
• One teaspoonful of salt
• Salamander

Directions 

Fish

1. Cut fins off of fish.
2. Make an incision in the back of fish
3. Butter saucepan.
4. Add teaspoonful of finely chopped onions.
5. Add one cup of white wine.
6. Place fish in pan.
7. Poor over it, six tablespoonfuls of cullis.
8. Add bread crumbs over fish.
9. Add a few small pieces of butter around it.
10. Put in oven at 350 degrees for 20 minutes to one half hour.
11. Serve in a silver or plated dish with sauce poured over it.
 

 Sauce

1. Add four tablespoons of stock into sauce pan.
2. Boil for 5 minutes, stirring the whole time.
3. Add the juice of one lemon.
4. One teaspoonful of mushrooms.
5. One tablespoonful of minced parsley.
6. One tablespoonful of Worcestershire or Sultana sauce.
7. One teaspoonful of sugar.
8. One teaspoonful of cayenne pepper.
9. One teaspoonful of salt.
10. Mix together.
11. Pour over fish.
12. Add some whole mushrooms and sliced lemon around fish.
13. Bake in oven for one quarter hour at 350 degrees.
14. Add salamander over it.
15. Serve very hot.


 
Source — Creole Cookery Book

Prepared by Yvette Booker
Louisiana Anthology
December 29, 2019