Halibut with Oyster Crab a la Gimo

Ingredients

• Cut halibut in small dainty pieces
• well oiled with Mazola oil
• sprinkle them with pepper
• and salt during the time they are frying
• on thick slices of tomatoes
• serve fried oyster crabs
• with a Hollandaise or Bearnaise sauce

Method

1. 1

   Cut halibut into small pieces, coat with shrimp mousse, and fry in Mazola oil until golden brown.

2. 2

   Serve on tomato slices, garnish with fried oyster crabs and sauce.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 80. The excerpt below is the record exactly as published.

Halibut with Oyster Crab a la Gimo Fletan aux Crabes d’huitres a la Gimo Cut halibut in small dainty pieces about four inches around and a half inch in thickness; coat them first on one side heavily with the shrimp mousse [see recipe Shrimp Mousse a la Europeenne on page 313 in my large book, ‘‘The Swedish, French, American Cook Book”]. Put them on a platter that has been well oiled with Mazola oil, with the covered side down, now spread the other side also with the mousse, and all around; make them all uniform size. Put Mazola oil in a frying pan on the stove and when it commences to get hot, with an omelet knife lift the fish carefully into the pan not too close to one another, and fry to a golden brown on both sides; sprinkle them with pepper and salt during the time they are frying. Place them on thick slices of tomatoes; put them in the oven for about three minutes. Arrange them in the form of a ring on a platter and in the center serve fried oyster crabs with a Hollandaise or Bearnaise sauce

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