• Choose a category
• All
• Classic-Fiction

4 egg yolks

Salt

Freshly ground black pepper

Nutmeg

6 egg whites

Butter

Combine the finnan haddie with the sauce béchamel. Beat in the egg yolks. Season to taste with salt and pepper and add a few grains of nutmeg. Beat the egg whites until stiff and fold them into the mixture. Pour into a buttered soufflé dish and bake at 375° for 35 to 40 minutes or until well puffed and brown. Serve with a sauce Mornay (page 22) or a sauce béchamel.

FINNAN HADDIE CAKES

11/2 cups flaked, cooked finnan haddie

11/2 cups seasoned mashed potatoes

1/2 teaspoon ginger

1 egg, well beaten

Combine the finnan haddie with the mashed potatoes — potatoes which have been mashed with plenty of butter and well seasoned with salt and freshly ground black pepper. Add the ginger and egg. Form into small flat cakes and sauté in butter until nicely browned on both sides. Serve with crisp bacon.

FINNAN HADDIE VINAIGRETTE

2 to 3 cups cold poached finnan haddie

1 cup cold sliced potatoes

1 cup cold sliced onions

1 cup cold sliced cucumbers

Garlic-flavored vinaigrette

Black olives

Hard-cooked eggs

Parsley

Dill

Combine the finnan haddie with the potatoes, onions, and cucumbers. Toss with the vinaigrette and garnish with the olives and hard-cooked eggs. You may sprinkle this with parsley and dill, if you wish.

Hake

A tremendous amount of hake is marketed all over the country, but I suspect that the number of people who actually recognize the fish when they see it on the stands is amazingly small. Filleted and salted, it is sold, along with haddock, cod, and other white fish, as “deep sea fillets.”

The whole fish is readily identified. It is long and streamlined, with large eyes and only two dorsal fins, the second being very long. It is also equipped with a feeler.

The flesh of the hake is delicate, soft, and white. Prepare it in any of the ways you would cod or haddock.

COLD HAKE

To me, a cold hake is one of the most delicate and delightful dishes.

Poach the fish in a court bouillon (page 18) and serve it, chilled, with your favorite sauce. My choice with hake is mayonnaise, but many people may prefer something more highly seasoned.

SALT HAKE

A great deal of the salted codfish sold throughout the world is actually salted hake. Salt hake can be prepared in the same manner as salt cod (pages 91–101).

Halibut

The halibut is popular, but not nearly so popular as it ought to be. It resembles the famed turbot of Europe,* and many of the fine turbot recipes may be used in its preparation.

The Latin name for halibut is most appropriate — Hippoglossus hippoglossus. An ordinary halibut may weigh 50 to 100 pounds. Some weigh as much as 600 pounds. Small members of the species, known as chicken halibut, are caught occasionally on the West Coast and still less frequently on the East Coast.

Halibut is usually bought in steaks, sometimes in fillets. For an unusual occasion, such as a very large gathering, you might buy a whole fish. Halibut cheeks are available from time to time on the West Coast, where they are cooked in the same way as salmon cheeks.

BROILED HALIBUT

A steak about 11/2 to 2 inches thick seems to me to be the ideal piece for broiling. Follow the Canadian cooking theory for broiling fish steaks (page 9), brushing well with butter and lemon juice several times during the cooking process. Sprinkle with salt and paprika before serving.

Serve with maître d’hôtel butter (page 31), lemon butter (page 31). Hollandaise sauce (pages 25–26) or parsley butter (page 33).

HALIBUT SAUTÉ

Select a halibut steak about 1 to 11/2 inches thick. Dip it in flour and sauté it gently in butter or oil according to the Canadian cooking theory (page 10), turning once during the process. Salt and pepper well and serve with lemon butter or parsley butter (pages 31, 33).

VARIATIONS

1. Dip the halibut steak into flour mixed with 1 teaspoon salt, 1 tablespoon paprika, and 1 teaspoon freshly ground black pepper. Sauté as above, sprinkling with additional