Pour over the fish and serve.
BLACKFISH WITH FINE HERBS
Put the cleaned fish into a baking-dish with chopped onions, parsley
and mushrooms. Gash the fish and fill the incisions with butter
and chopped onion. Moisten with equal parts
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of white wine and stock, cover with buttered paper, and cook in
a moderate oven for half an hour, basting frequently. Take out
the fish, strain the sauce, and add stock to make the necessary
quantity. Thicken with a tablespoonful of butter rolled in flour,
and pour over the fish. Cover with crumbs, dot with butter, and
brown in the oven. Sprinkle with lemon-juice before serving.
BROILED BLACKFISH WITH CHILLI SAUCE
Clean the fish, season with salt and pepper, rub with oil, and broil
slowly. Fry in butter a chopped shallot and two chilli peppers.
Add two chopped tomatoes, a wineglassful of Catawba wine, and a
cupful of stock. Boil to the consistency of a thick sauce, add
two tablespoonfuls of butter and a little chopped parsley. Spread
over the fish.
MATELOTE OF BLACKFISH
Cover four pounds of cleaned blackfish with equal parts of Claret
and water. Add salt and pepper to season, two small cloves of garlic,
two onions sliced, and a bunch of parsley. Boil for half an hour
and strain the liquid.
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