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BAKED LING COD FINES HERBES

Split and bone a small ling cod. Place it in a well-oiled baking dish, flesh side up, and sprinkle with chopped chives, tarragon, and parsley. Season with salt and pepper, dot with butter, and bake at 425° according to the Canadian cooking theory (page 8).

BAKED DEVILED LING COD

Split and bone a small ling cod. Place it in a well-oiled baking dish, flesh side up. Season with salt and freshly ground black pepper, cover with crisp crumbs, and dot with butter. Bake at 425° according to the Canadian cooking theory (page 8), adding melted butter to the crumbs during cooking, if necessary. At the last minute, run it under the broiler flame to brown. Serve with sauce diable (page 30).

BAKED LING COD MORNAY

Split and bone a small ling cod. Place in a well-oiled baking dish, dot with butter, and add 1/2 cup of white wine. Bake at 425° according to the Canadian cooking theory (page 8). Baste with the wine in the pan during the cooking process. When it is done, cover the fish with sauce Mornay (page 22) and sprinkle with grated Gruyère cheese. Run under the broiler flame to melt the cheese and brown the top.

POACHED LING COD

Follow the recipes for poached striped bass (page 270).

LING COD TIMBALES

1 pound cooked ling cod

3 egg yolks

3 egg whites

1/4 cup heavy cream

Salt

Freshly ground black pepper

White wine or sherry

Flake the fish and pound it in a mortar, or mash it well. Blend in the egg yolks. Beat the egg whites until just light and gradually work them in with a wooden spoon. (It is better to do this over a bowl of ice.) Add the heavy cream and work it in thoroughly. Season to taste with salt and pepper and add a dash of sherry or white wine.

Pour the mixture into a buttered mold and place it on a rack in a pan of hot water. Bake at 300° until the fish is firm, but be careful not to let the water boil. Keep the top from browning by placing several thicknesses of cooking parchment over the mold. Unmold and serve with shrimp or oyster sauce (page 21).

Mackerel

Every spring the first mackerel boats are eagerly awaited by those who fancy this regal, well-flavored fish. The first taste of it is every bit as good as that of the year’s first shad and salmon.

Not so many years ago, salt mackerel was a standard dish for Sunday breakfast, along with boiled potatoes and fresh hot biscuits. Nowadays, since the fresh fish is available the year round thanks to freezing, the salt variety has become rare.

Mackerel comes in sizes up to about 16 inches long. You may buy the whole fish, cuts, fillets, and frozen fillets.

BROILED MACKEREL

Split the fish and broil according to the directions on pages 9–10.

FRIED MACKEREL

See fried fish, pages 10–11.

MACKEREL FILLETS SAUTÉ MEUNIÈRE

See directions for sauté meunière, page 10.

POACHED MACKEREL I

Mackerel may be poached whole in court bouillon (page 18), or you may poach it as slices or fillets.

Poach 6 mackerel fillets in court bouillon according to the Canadian cooking theory (page 12). Remove to a hot dish and surround with thin slices of fried eggplant covered with a tomato sauce. Reduce the bouillon and add it to a sauce Mornay (page 22) well seasoned with cayenne pepper and dry mustard. Pour the sauce over the fillets and sprinkle with grated Gruyère or Swiss cheese. Brown the whole platter under the broiler for a few minutes.

VARIATION

Add 2 tablespoons of curry powder to the sauce Mornay.

POACHED MACKEREL II

Poach 6 mackerel fillets in court bouillon (page 18) and remove to a flameproof serving dish. Reduce the bouillon by half and use it to prepare a rich velouté (page 21). Season the sauce heavily with paprika. Cover the fillets with mushrooms sautéed in butter and seasoned with paprika. Add the sauce, sprinkle with more paprika, and run under the broiler flame to glaze.

VARIATION

Add 1 cup of sour cream to the sauce at the last moment. Pour over the mackerel and glaze under the broiler flame. Serve with