Baked Fillets of Halibut, Cream Sauce

Ingredients

• three pounds of fresh halibut
• a large onion
• half a cupful of butter
• juice of half a lemon
• a quart of potato balls
• a table-spoonful of chopped parsley

Method

1. 1

   Cut halibut into thin slices, season with lemon juice, salt, and pepper, and let stand for an hour.

2. 2

   Fry in butter for three minutes on each side.

3. 3

   Prepare a sauce with butter, flour, onion, carrot, nutmeg, bay leaf, parsley, and stock.

4. 4

   Pour over fish and bake for twelve minutes.

5. 5

   Serve with seasoned potato balls.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 93. The excerpt below is the record exactly as published.

Baked Fillets of Halibut, Cream Sauce. Have three pounds of fresh halibut cut into thin slices. Remove the skin from the slices, and then cut them into narrow strips. Cut a large onion into thin slices, and spread over the fish. Now sprinkle with the juice of half a lemon, and season slightly with salt and pepper. Cover the dish closely, and let it stand for an hour ; then remove the onion. Have half a cupful of butter washed free of salt. Put half of this quantity into a frying-pan, and when it has become hot, put in enough fish to cover the bottom of FISH. 185 the pan. Cook for three minutes on one side, and then turn and cook for as many minutes on the other, being careful when turning not to break the pieces. Take up the fish, and place it in a gratin dish or a stone- china platter, arranging it neatly on the sides of the dish, and leaving an open space in the centre. When all the fish has been fried, cover it with a sauce made as follows : — Rub together in a small saucepan four table-spoonfuls of butter and three of flour. Add to this mixture a slice of onion, a slice of carrot, a slight grating of nut- meg, a bay leaf, a sprig of parsley, and one cupful and a half of white stock (water in which a fowl has been boiled will do). Simmer gently for thirty minutes; then add a cupful of cream, and salt and pepper to suit the taste. Boil up once, and strain. Of course, when the sauce is poured over the fish, some of it will flow into the centre of the dish ; but that is not an objection. Place the dish of fish and sauce in the oven for twelve minutes. Boil a quart of potato balls in clear water for twelve minutes ; then drain off the water, and season the balls with salt, pepper, and butter. When the fish is taken from the oven, pour the balls into the centre of the dish, and sprinkle a table-spoonful of chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.