505.—HADDOCK, FRIED. (Fr.—Eglefin frit.)
Wash and dry a fresh haddock, cut down the back, separate the flesh from the bone, and cut into nice fillets. Brush over with egg, cover lightly with breadcrumbs, and fry until golden-brown in hot fat. Garnish with fried parsley.
The Haddock (Fr. eglefin).—This well-known fish belongs to the same family (Gadidae) as the cod, which it much resembles in its general conformation. The lower jaw is furnished with a barbule, and the dark lateral line of the back is very conspicuous. A similar superstitution ascribes the dark spot on either side of the body, behind the pectoral fins, to the impression of the thumb and finger of St. Peter, as in the case of the marks on the John Dory. The haddock abounds on the north-east coast of Britain, and some parts of the coasts of Ireland. It is a popular article of food, and is eaten fresh, or dried and cured. The Finnan haddock is the common haddock cured and dried, and takes its name from the fishing village of Findhorn, near Aberdeen, which has obtained a high reputation for its method of curing haddocks.
Ingredients.—4 slices off a medium-sized hake, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, butter, salt and pepper, flour.
Method.—Wash and dry the fish, and place the slices side by side in a baking-dish. Dredge well with flour, season liberally with salt and pepper, spread over on the parsley and butter, and add about 1 oz. of butter in small pieces. Bake gently for ½ an hour, basting occasionally, then place the fish on a hot dish, strain the liquor over it, and serve.
Time.—About ½ an hour. Average Cost, 4d. per lb. Sufficient for 3 or 4 persons. Seasonable, April to August.
Note.—Any of the methods given for cooking cod and halibut may be applied to hake, but baking will be found the most palatable and satisfactory.
507.—HALIBUT, BAKED. (Fr.—Halibute rôtie.)
Ingredients.—2 lb. of halibut, cut in one thick slice, 1 oz. of butter or dripping, flour, salt and pepper.
Method.—Wash and dry the fish thoroughly, sprinkle it liberally with salt and pepper, and dredge well with flour. Place it in an earthenware baking-dish or pie-dish, add the butter in small pieces, and bake gently for about 1 hour. Serve on a hot dish with the liquid from the fish strained and poured round.
Time.—About 1 hour. Average Cost, 6d. to 1s. 6d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.
The Halibut (Fr. flétan), Hippoglossus vulgaris, also called the holibut, is the largest of the flat fish, and sometimes weighs over 400 lb. It is more elongated in shape than the turbot, to which it is inferior in quality, its flesh being dry and of less flavour, although it is much esteemed as a table-fish. Halibut is caught on both sides of the Atlantic on the coasts in northern latitudes, and is abundant off the Orkney Islands. The inhabitants of Greenland preserve it for use in the winter by cutting the fish into long strips and drying these in the air. The Halibut is brownish in colour, with darker markings, and is white on the under surface. An oil is obtained from this fish, chiefly from the bones.