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1885 - La Cuisine Creole

Red Fish A La Provencale

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1885 - La Cuisine Creole
Red Fish A La Provencale

Have properly cleaned a medium sized fish; score it deep then put in a large dish
and cover with a pickle or marinade made of
two sliced carrots,
two onions,
some parsley and bay-leaves,
three cloves of garlic,
pepper and salt,
the juice of two lemons,
and a gill of salad oil.
When thoroughly flavored, remove the fish from the marinade and
bake three-quarters of an hour, basting frequently with wine and butter.
When done, put it on a platter and keep hot.
Add half a bottle of wine and some cayenne pepper to the marinade;
stew well and strain over the fish.
Garnish with cut lemon, sprigs of parsley and capers.