Serve with the diluted sauce poured
around the fish.
FILLETS OF BLUEFISH WITH ANCHOVY SAUCE
Prepare the fish according to directions
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given in the preceding recipe, cooking with white wine as well as
lemon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls
each of butter and anchovy paste. Pour over the fish and serve.
BLUEFISH A L'ICARIENNE
Scale and score a two-pound bluefish, and put in a buttered baking-dish
with three tablespoonfuls each of mushroom liquor and white wine,
and salt and pepper to season. Cover with a buttered paper and
bake for fifteen minutes. Take out the fish and add to the sauce
three tablespoonfuls of stewed and strained tomatoes and one
tablespoonful of chopped, cooked, smoked beef tongue. Bring to the
boil, pour over the fish, and serve.
BLUEFISH A LA VENETIENNE
Prepare according to directions for Baked Bluefish a la Italienne,
adding to it a chopped tomato and six whole mushrooms. Sprinkle
with crumbs, dot with butter, brown in the oven, and sprinkle with
minced parsley.
FRIED FILLETS OF BLUEFISH
Cut the fish into fillets and soak for half an hour in olive-oil
and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned
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cracker crumbs, and set into a cold place for an hour.
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