Halibut a la Tartare

Ingredients

• 2 thin slices of fresh halibut
• 1 tablespoonful salt
• dip into beaten egg
• cover with fine bread crumbs

Method

1. 1

   Cut halibut into pieces, remove skin and bone, season with salt, dust with flour, dip in beaten egg, and cover with bread crumbs.

2. 2

   Fry in lard or a mix of lard and butter until light brown and well done.

3. 3

   Serve on a warm dish with sauce Tartare.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 104. The excerpt below is the record exactly as published.

Halibut & la Tartare. — Cut 2 thin slices of fresh halibut into 6 pieces, remove the skin and center bone, season with 1 table- spoonful salt, dust the fish pieces lightly with flour, dip into beaten eggy and cover with fine bread crumbs ; fry light brown in lard or half lard and half butter, and well done. Serve on a warm dish with sauce Tartare. Halibut^ Boiled. — Procure a piece of fresh halibut weighing 3 pounds ; place it on a grating of a fish kettle, cover with boiling water ; add % cup of vinegar, 2 tablespoonf uls salt, 1 sliced onion, a bouquet, and 12 whole peppers ; as soon as it begins to boil remove the kettle to side of stove ; let it simmer (not boil) till done, which i^ill take from 10 to 20 minutes. When ready to serve, lift the grating out of the kettle, slide the fish on to a warm dish, and serve with sauce Hollandaise, oyster, shrimp, egg, or mustard sauce. Halibut in Mayonnaise.— Pick 2 pounds of fresh boiled halibut into pieces, sprinkle over the juice of Vt lemon, and mix it with 3 fine-cut hard-boiled eggs. Put in a small double boiler 2 whole eggs, beat with an egg beater until very light ; add slowly 4 table- spoonfuls oil, then 4 tablespoonf uls white vinegar ; place this over the fire and stir till thick ; then remove. When cold, add again slowly 4 tablespoonf uls of oil ; season with 1 teaspoonf ul salt, 2 tea- spoonfuls sugar, Ys teaspoonf ul English mixed mustard, or 1 table- spoonful French mustard ; add last 1 cupful cream whipped very stiff, mix half of the sauce with the fish ; put it in a salad dish, give it a dome-shape, cover with the remaining mayonnaise, and decorate with lettuce leaves and hard-boiled eggs ; then serve. In place of 2 whole eggs 4 yolks may be used. 168 SEA FOOD, Etc. TURBOT. tn season — the SnglisTt from Jantiary to March; the American from January to July. Tnrbot — Where fonnd^ ete.— Turbot belongs to the flAtfish family* The European turbot, the finest of the family, sometimes measures 6 feet in width and weighs over 200 pounds. The Amer- ioto turbot is from 12 to 18 inches long and 6 to 8 inches wide, sometimes attaining a weight of 20 pounds. It is found along the coast of the New England States ; its meat is delicate and highly esteemed as food, and has the shape of a chicken halibut. English Turboti Bolled«--Prooure a fresh turbot scale, draw and wash it, lay it with a piece of ice in half milk and half water, let it soak for 1 to 2 hours, then remove the fish and rub both sides over with lemon juice ; lay the fish on a drainer in a fish kettle, cover with cold water, add to every quart of water 1 tablespoonf ul salt

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