Fillet of Kingfish - Bon Vivant

Ingredients

• three kingfish
• twelve cooked soft clams
• the claw of a lobster
• two cooked mushrooms
• two tablespoonfuls of fish forcemeat
• one-half a teaspoonful of finely cut chives
• chopped parsley
• cream
• flour
• clarified butter
• a slice of truffle

Method

1. 1

   Split the kingfish, remove heads, bones, and skin.

2. 2

   Season fillets with salt and pepper.

3. 3

   Chop clams, lobster claw, and mushrooms, mix with fish forcemeat, chives, and parsley.

4. 4

   Cover fillets with this mixture, fold, and trim.

5. 5

   Dip in cream and flour, fry in clarified butter until cooked.

6. 6

   Top with a slice of truffle and cover with Sauce Colbert.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 21. The excerpt below is the record exactly as published.

FILLET OF KINGFISH--BON VIVANT ^5 Split in two three kingfish. Remove the heads, bones and skin. Season the fillets with salt and pepper. Chop fine twelve cooked soft clams (the soft parts only), the claw of a lobster, and two cooked mushrooms. Mix these ingredients into two tablespoonfuls of fish force- meat. Add one-half a teaspoonful of finely cut chives and chopped parsley to it, and cover the fillets with this preparation. Double them over, and trim evenly. Dip in cream and flour, and fry slowly in clarified butter, until cooked. Put a slice of truffle

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