Fish à la Saumarez
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Archive recipe
A historic Australian dish of bream, tomatoes, butter, fagot of herbs and carrot. Adapted from Fish à la Saumarez, from The Art of Living in Australia (1893).
Adapted from Fish à la Saumarez, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/fish-la-saumarez.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 5 aisles
Fillet the fish, put the bones in a saucepan, and just cover them with water
When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables; boil quickly without the lid for half an hour, then strain, rubbing the pulp of the tomatoes through with the liquor
Make a smooth sauce with half a pint of this liquor, the butter, and the flour; if the colour is not good add a few drops of cochineal
Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper
Arrange them on a dish and pour the sauce over
Serve hot
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)