Boiled Halibut a la Bregitta

Ingredients

• Take of halibut a piece large enough for the number of people to be served.
• with bay leaves
• whole black peppers
• and salt
• some melted butter
• small marbles of boiled potatoes that have been shirred in butter and chopped parsley
• fine-chopped parsley
• garnish with lemon

Method

1. 1

   Scale and wash the halibut well; put it in a pan of cold water with bay leaves, whole black peppers, and salt; let it come to a boil; skim and let it simmer according to the size of the halibut.

2. 2

   Leave something in the pan underneath the fish to prevent sticking.

3. 3

   When serving, remove the skin, add melted butter on top, sprinkle with fine-chopped parsley, and add boiled potatoes.

4. 4

   Serve with an egg sauce a la Bregitta.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 66. The excerpt below is the record exactly as published.

Take of halibut a piece large enough for the number of people to be served. Scale and wash it well; then put it in a pan of cold water, with bay leaves, whole black peppers, and salt; let it come to a boil; skim and let it simmer (the time according to the size of the halibut). Leave something in the pan underneath the fish as otherwise it is apt to stick to the pan and burn [a small mould or knife or something similar will do for this purpose]. When serving, remove the skin; on the top put some melted butter; sprinkle with fine-chopped parsley all around, put in some small marbles of boiled potatoes that have been shirred in butter and chopped parsley. Garnish with lemon

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