CookEat Recipe
Baked Codfish Newfoundland
Baked Codfish Newfoundland Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2871. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The anchovy-butter formula is the documented editorial interpretation of the source unnumbered butter. Make it once and measure only one finished teaspoon. Refrigerate the fish infusion and verify 70°C, preserving both separate lemon allocations and unmeasured finishing butter. Limites : Bone loss, parent butter yield, sauce salt, pan gravy and crumb/butter uptake remain unmeasured. No historical printed No.62 attribution or cooked 1361 g claim.
Method
Steps
Step 1
Make the anchovy butter ONCE: soften 21 g butter, stir in ONE tablespoon commercial culinary anchovy sauce and strained juice from QUARTER lemon until evenly mixed. Cover and refrigerate. Measure ONE teaspoon of this FINISHED butter for the fish, keeping surplus separately chilled.
Step 2
Thoroughly bone the 1361 g fresh cod piece and put in a baking dish. Mix TWO tablespoons EACH Worcestershire sauce and tomato ketchup, the measured ONE teaspoon FINISHED anchovy butter, ONE teaspoon salt, THREE saltspoons pepper and juice of the SEPARATE HALF lemon. Turn fish repeatedly in this seasoning.
Step 3
Infuse ONE hour under refrigeration at or below 4°C, rubbing and turning occasionally. Scatter THREE tablespoons FRESH bread crumbs on top and add a FEW separate butter bits, quantity unspecified.
Step 4
Bake for the FORTY-FIVE-minute guide, basting with its own cooking pan gravy, until thickest fish reaches at least 70°C. Serve in the SAME dish.
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