Whiting aux Fines Herbes
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Ingredients.—1 bunch of sweet herbs chopped very fine;
- butter.
- Mode.—Clean and skin the fish, fasten the tails in the mouths, and lay them in a baking-dish.
- Mince the herbs very fine, strew them over the fish, and place small pieces of butter over;
- cover with another dish, and let them simmer in a Dutch oven for ¼ hour or 20 minutes.
- Turn the fish once or twice, and serve with the sauce poured over.
- Time.—¼ hour or 20 minutes.
- Average cost, 4_d.
- each.
- Seasonable all the year, but best from October to March.
- Sufficient.—1 small whiting for each person.
Plating
Cookware for this recipe
-
Casserole pot
-
Chef's knife
-
Cutting board
-
Spatula