To Plank Fish
Split the fish down the back, wash and wipe dry as usual. Prepare a plank of oak or hickory about one and one-half inch thick, and put it in the oven to heat. If using a gas stove, place it directly under the gas in the broiler, having the side which is to hold the fish nearest the flame. Rub the fish all over with oil, salt, and pepper.
Lay it skin side down on the plank, and put the plank on the upper grate of the oven; use the broiler of a gas stove, and cook about one-half hour, spreading melted butter over the fish while it is in the oven if there is any tendency to dryness. Have ready freshly made mashed potato, and form a border of this by pressing it through a pastry bag.
Set the plank into the oven until the potato has browned, then send to table on the plank, garnished with lemon and parsley. The size of the plank used will depend upon the size of the oven, but it must be at least three inches wider than the fish. FILLETS-A piece of fish, either large or small, from which skin and bones have been removed, is called a fillet. Care should be taken to have the pieces of uniform size as they will appear more attractive when served. Large fish, such as halibut, haddock, and flounder are the most often used for fillets. The last named, when prepared in fillets, is served as "fillet of sole," the flounder greatly resembling the English sole. Fish containing many bones should never be prepared in fillets. Fillets are frequently rolled and held in place with small skewers or toothpicks. They are then called turbans. Fillets may be dipped in salted milk, rolled in flour, then in egg and bread crumbs, and fried in deep fat or they may be sautéd. To serve fillets, arrange on platter in an overlapping row, decorating either with parsley or with a border of vegetables cut in fancy shapes.
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