CookEat Recipe
Scotch-Style Baked Haddock
Whole split haddock baked with butter and finished with maître d’hôtel butter and six lemon quarters. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3070. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish temperature and boning/whole presentation checked directly; baking time alone not proof. Limites : Haddock size, exact edible recovery and No7 butter coverage untested.
Method
Steps
Step 1
Make No7 ONCE: soften and mash its butter with chopped parsley AND chervil, fresh lemon juice, salt and white pepper; mix thoroughly, chill and measure the little FINISHED compound-butter aliquot actually used. Trim 3.5lb whole haddock, split front WITHOUT fully separating, season inside and spread with SEPARATE half-ounce melted butter; fold closed.
Step 2
Lightly butter tin and surface; bake fifty-minute historical guide to verified fish-safe centre. Transfer to hot platter, use a separately recorded LITTLE FINISHED No7 over fish, and garnish with six lemon quarters and a little fresh parsley.
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