Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Somerset Fish Pot


Fish chunks with apple.

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Somerset Fish Casserole

serves 4
900 g (2 lb) brill or coley fillets, skinned
50 g (2 oz) plain flour
salt and pepper
65 g (2 1/2 oz) butter
1 medium onion, skinned and finely chopped
300 ml (1/2 pint) dry cider
10 ml (2 tsp) anchovy essence
15 ml (1 tbsp) lemon juice
1 eating apple
chopped fresh parsley, to garnish
1. Cut the fish into 5 cm (2 inch) chunks, then coat the chunks in 25 g (1 oz) of the flour, seasoned with salt and pepper.

2. Melt 25 g (1 oz) of the butter in a medium saucepan and cook the onion gently for 5 minutes, until softened. Add the fish and cook for a further 3 minutes or until lightly browned on all sides. Remove the fish and onion to a buttered ovenproof serving dish.

3. To make the sauce, add 25 g (l oz) of the butter to that remaining in the pan, then add the remaining flour and cook, stirring, for 1 minute. Gradually stir in the cider, anchovy essence and lemon juice. Bring to the boil, stirring continuously, then simmer for 2-3 minutes, until thick and smooth.

4. Pour the sauce over the fish and cook in the oven at 180C (350F) mark 4 for 20 minutes.

5. Meanwhile, peel, core and slice the apple into rings, then fry the apple rings in the remaining butter for 1 - 2 minutes. Drain on kitchen paper and use to top the fish. Serve garnished with chopped parsley.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk