Fish A La Maitre D'hotel Recipe

Fish A La Maitre D'hotel is a classic French dish that has been enjoyed for many years. It is a simple yet elegant way to prepare fish, and its delicious flavors are sure to impress. The dish gets its name from the maitre d'hotel butter that is used to top the fish, which is a delicious combination of butter, lemon juice, and parsley.

The history of this dish is quite interesting. It originated in the 19th century and was often served to high-ranking military officers and aristocrats. The maitre d'hotel butter was named after the head waiter, or maitre d'hotel, who would oversee the preparation and presentation of the dish.

Now, let's get to the recipe itself. To make Fish A La Maitre D'hotel, you will need the following ingredients:

- 2 Bream fillets
- 1/2 pint of White Sauce
- Lemon
- Parsley
- Pepper and Salt

The cost of these ingredients is quite affordable, making this dish a great option for those on a budget. In total, the cost of the ingredients comes to only 11 pence. Additionally, the preparation time for this recipe is relatively short, only taking about 20 minutes.

To begin, you will want to fillet the fish and wash and trim them. It is important to have clean and well-prepared fish for the best results. Once the fillets are ready, roll them lightly with the skin inside. This helps to keep the fish moist and adds a nice presentation element to the dish.

Next, rub a baking sheet with butter or dripping. This will prevent the fish from sticking to the sheet during the baking process. Place the rolled fish fillets on the prepared sheet, making sure they are close together. Squeeze some lemon juice over the fish, and then cover them with a piece of buttered paper. This will help to keep the fish moist and flavorful as it bakes in the oven.

Now, it's time to bake the fish. Place the baking sheet in the oven and bake the fish for about twenty minutes, or until they turn a milky white color. This cooking time may vary depending on the thickness of the fish fillets, so keep an eye on them to prevent overcooking.

Once the fish is baked to perfection, carefully transfer them to a serving dish. It is important to handle the fish delicately at this stage to maintain their shape and presentation.

Now, let's move on to the maitre d'hotel butter. To make the white sauce, follow the recipe given, using a half pint of white sauce. Season the sauce with pepper, salt, and half a teaspoonful of lemon juice for a flavorful kick. Finely chop half a teaspoonful of parsley and stir it into the sauce. This will add a fresh and bright element to the dish.

Finally, pour the prepared white sauce over the fish, ensuring that each fillet is evenly covered. The creamy sauce will complement the delicate flavors of the fish perfectly. Serve the dish immediately to ensure it is enjoyed at its best.

Now that you have learned how to make Fish A La Maitre D'hotel, you have a delightful recipe to add to your repertoire. This dish is perfect for a special occasion or a luxurious weeknight meal. Its simplicity allows the flavors of the fish to shine, while the maitre d'hotel butter adds a delightful richness.

If you enjoyed this dish, you might also want to try similar recipes such as Sole Meunière or Trout Amandine. Sole Meunière is a classic French dish that features sole fish cooked in butter and lemon juice, while Trout Amandine is a delicious dish where the fish is coated in crushed almonds and cooked to perfection.

Whether you are a seafood lover or simply exploring new flavors, Fish A La Maitre D'hotel is a must-try. Its elegant presentation and delightful flavors make it a true culinary delight. Enjoy!