Halibut a la Minute

Ingredients

• Season a slice of halibut about an inch in thickness
• season with salt and pepper
• season with salt and pepper
• Slice two tomatoes
• dot with small pieces of butter

Method

1. 1

   Season halibut, roll in flour, lay tomatoes on top, squeeze lemon juice, dot with butter, place in a buttered paper bag, seal, and cook for fifteen minutes in a very hot oven (350° Fahr.).

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 76. The excerpt below is the record exactly as published.

season with salt and pepper, add a small chopped onion and a few sweet herbs. Mix one ounce of butter or dripping with a large tablespoonful of flour, add three parts of a glass of milk and stir to a smooth paste. Place all these ingredients with the fish in a well-buttered paper bag and cook for twenty minutes (300° Fahr.). Any sauce can be added as flavoring if desired, Hake or Cod a la Valeska. Take a cutlet of either; spread each side well with butter, dip into seasoned flour, then sprinkle very thickly with finely grated cheese. A mixture of Parmesan and Gruyere is the best, but any kind, even Dutch, will do; grease a bag well with butter. Put in the fish and add to it a gill of either good fish stock or flavored milk (i.e., milk in which a slice each of onion, turnip and carrot and a bit of celery have sim- mered for fifteen minutes), and cook for from twenty to thirty minutes, according to the thickness of the cutlet, in a mod- erately hot oven (300° Fahr.). Turn out gently on to a hot dish. Pour the sauce over, sprinkle picked shrimps on top and serve. The shrimps should be made hot, not cooked, in a little roll of well-greased Soyer paper separately. Halibut a la Minute. Season a slice of halibut about an inch in thickness with salt and pepper and roll in flour. Slice two tomatoes, lay them on the fish, squeeze lemon juice over, dot with small pieces of butter

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