Like planked steak, planked FISH, is a dish that appeals to the eye and pleases the taste. The FISH is baked on the plank and then surrounded with a border of potatoes, the FISH and potatoes making an excellent food.
To prepare planked FISH, thoroughly clean and bone a medium-size whiteFISH, SHAD, haddock, or any desired FISH. Grease a plank and place the FISH on it. Lay some strips of bacon across the top of the FISH, place in a hot oven, and bake for about 30 minutes or a little longer if necessary. Boil potatoes and prepare them for piping by mashing them, using 4 tablespoonfuls of milk, 1 tablespoonful of butter, and one egg to each 2 cupfuls of potato. Then, with a rosette pastry tube, pipe a border of potatoes around the edge of the plank,. Likewise, pipe rosettes of potatoes on the strips of bacon placed on top of the FISH. Then replace the plank with the FISH and potatoes in the oven, and bake until the potatoes are brown. Garnish with parsley and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)