Halibut a la Mentere

Ingredients

• two slices halibut
• sprinkle with salt
• sprinkle with pepper
• brush over with lemon juice
• sauté in butter
• one and one-half teaspoons anchovy essence
• one cup white stock
• one and one-half tablespoons butter
• one-half tablespoon finely chopped parsley
• two tablespoons flour

Method

1. 1

   Wipe halibut, sprinkle with salt, pepper, and lemon juice.

2. 2

   Let stand for ten minutes.

3. 3

   Dip in cream, then in flour, and sauté in butter.

4. 4

   Remove to hot platter, take out the bone, and remove skin.

5. 5

   Add butter and flour to remaining butter in pan, pour on stock, then add anchovy essence and lemon juice.

6. 6

   Just before serving, add butter and parsley.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 49. The excerpt below is the record exactly as published.

HALIBUT A LA MENTERE. Wipe two slices halibut, sprinkle with salt and pepper, brush over with lemon juice and let stand ten minutes. 186 What to Have for Dinner. Dip in cream, then in flour, and sauté in butter. Re- move to hot platter, take out the bone, and remove skin. Add to butter remaining in pan two tablespoons flour and pour on one cup white stock, then add one and one- half teaspoons anchovy essence and a few drops lemon juice. Just before sauce is poured over halibut, add one and one-half tablespoons butter and one-half tablespoon finely chopped parsley

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