Japanese Fish.

Ingredients and Instructions

Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of

garlic mashed fine. When nearly done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, 1

tablespoonful of soy, 1 tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place

on a platter. Garnish with fried parsley and serve with boiled rice.