Baked Halibut Slices

Ingredients

• two slices halibut, each weighing one and one-fourth pounds
• one tablespoon lemon juice
• two slices onion
• three slices carrot
• sprig of parsley
• bit of bay leaf
• six peppercorns
• two cups boiling water
• one-fourth pound mushroom caps
• two tablespoons butter
• two tablespoons flour
• one cup cream
• the yolk of one egg

Method

1. 1

   Wipe halibut, place in a buttered pan, sprinkle with salt and pepper, add carrot, onion, parsley, bay leaf, peppercorns, and lemon juice.

2. 2

   Pour boiling water over and bake for twenty-five minutes, basting every five minutes.

3. 3

   Serve with sautéed mushrooms and a sauce made from butter, flour, and cream.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 59. The excerpt below is the record exactly as published.

BAKED HALIBUT SLICES. Wipe two slices halibut, each weighing one and one- fourth pounds, put in a buttered granite pan, and sprinkle with salt and pepper. Add three slices carrot, two slices onion, sprig of parsley, bit of bay leaf, six peppercorns and one tablespoon lemon juice; then pour over two cups boiling water. Bake twenty-five minutes in a hot oven, basting every five minutes. Arrange on hot serving dish, remove skin and bones, and cover fish with one-fourth pound mushroom caps sautéd in butter five minutes. Pour over the following sauce: Melt two tablespoons butter, add two tablespoons flour and pour on gradually, while stirring constantly, liquor remaining in pan; there should be one cup. Strain, season with salt if necessary, and add slowly the yolk of one egg

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