How to Cook Fish Part 25

Prepare the fillets according to directions previously given and soak for an hour in a marinade of oil, vinegar, and minced onion.

Drain, dip in batter, then in crumbs, and fry in deep fat.

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FRIED FILLETS OF HALIBUT--II

Clean and fillet the fish. Dip into beaten egg, then into crumbs, and fry in deep fat. Serve with melted b.u.t.ter, lemon-juice, and minced parsley.

MAYONNAISE OF HALIBUT WITH CUc.u.mBERS

Boil or steam halibut steaks according to directions previously given. Remove the skin, cover with thinly sliced cuc.u.mbers, and pour over a Mayonnaise dressing.

HALIBUT LOAF

Cook together two tablespoonfuls of b.u.t.ter and one tablespoonful of flour. Add half a can of chopped mushrooms, two cupfuls of chopped cooked halibut, pepper, salt, onion-juice, and anchovy paste to season, and two eggs beaten smooth with four tablespoonfuls of cream. Pour into a b.u.t.tered mould, cover set into a pan of hot water and cook steadily for an hour. Turn out and garnish with potato b.a.l.l.s.

HALIBUT AND EGGS

Flake a pound of cooked halibut and mix with six eggs well beaten.

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Season with salt and pepper and cook in b.u.t.ter, stirring constantly until the eggs set. Serve on b.u.t.tered toast.

HALIBUT IN RAMEKINS

Prepare the fish according to directions given for Halibut in Cuc.u.mbers.

Fill b.u.t.tered individual dishes, cover with crumbs, dot with b.u.t.ter, and bake in the oven.

HALIBUT FISH b.a.l.l.s

Flake cold cooked halibut and mix with an equal quant.i.ty of mashed potatoes beaten very light with egg. Season with salt, pepper, and melted b.u.t.ter. Shape into b.a.l.l.s, dip into melted b.u.t.ter, dredge with flour, and fry in deep fat.

BREADED HALIBUT

Prepare according to directions given for Halibut a la Creole--I, sprinkling with minced parsley as well as garlic. Cover with crumbs, dot with b.u.t.ter, and bake in the oven.

COQUILLES OF HALIBUT

Flake cold cooked halibut, and mix with Cream Sauce. Season with mushroom catsup, fill b.u.t.tered individual sh.e.l.ls, cover with fried [Page 191]

bread-crumbs and heat thoroughly in the oven.

HALIBUT WITH CAPER SAUCE

Boil the halibut in salted and acidulated water. Pour over a Caper Sauce.

HALIBUT PUDDING

Three pounds of halibut, six eggs, one quarter pound b.u.t.ter, one quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful of flour. Skin and bone the fish and run through a meat-chopper.

Add flour and corn-starch, mixing well. Add b.u.t.ter, rubbing all to a cream; next the eggs, one at a time, thoroughly beating after each one. Add milk gradually, one quarter teaspoonful pepper and one and one half teaspoonfuls of salt. Beat until it thickens.

Grease and line a deep baking-pan with browned bread-crumbs. Fill with the fish mixture and sprinkle crumbs on top. Bake for an hour and a half in a moderate oven; cover at first, then remove the cover and let it brown well.

BOILED HALIBUT--I

Put two pounds of halibut into a saucepan and cover it with fresh water. Add a sliced onion, half a carrot sliced, two tablespoonfuls of vinegar, a small bunch of parsley, a pinch [Page 192]

of powdered sweet herbs, and two tablespoonfuls of salt. Simmer until done, drain, and serve with melted b.u.t.ter to which a little anchovy paste has been added.

BOILED HALIBUT--II

Rub the fish with salt, sprinkle with lemon-juice, and keep in a cool place for an hour. Cover with cold water, bring quickly to the boil, and simmer until done. Serve with Egg Sauce.

BOILED HALIBUT STEAKS AU GRATIN

Soak the steaks in salted water for an hour, drain, and sprinkle with oil and lemon-juice. Put into a covered baking-pan, sprinkle with chopped onion and a tablespoonful of melted b.u.t.ter, and add a cupful of boiling water. Cover and cook until nearly done, then uncover, sprinkle with crumbs, dot with b.u.t.ter, and bake brown.

Serve with Tartar Sauce.

BOILED HALIBUT STEAKS

Cover the steaks with court bouillon or hot water, and add a slice each of carrot, onion, and celery, a bay-leaf, four cloves, six peppercorns, and the juice of half a lemon. Simmer until done, drain and serve with any preferred sauce.

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BOILED HALIBUT a LA BECHAMEL

Prepare Boiled Halibut according to directions previously given, and serve with Bechamel Sauce, seasoning with salt, pepper, and grated nutmeg. Add four tablespoonfuls of b.u.t.ter and a pinch of sugar, and strain over the fish.

BOILED HALIBUT WITH PARSLEY SAUCE

Boil the halibut in salted and acidulated water. For the sauce boil a cupful of chopped parsley for five minutes in a cupful of water. Strain the water through a sieve, and thicken with a tablespoonful of b.u.t.ter blended with a tablespoonful of flour.

Take from the fire, season with salt, pepper, and grated nutmeg, add the yolks of two eggs well beaten, a little minced parsley, two tablespoonfuls of b.u.t.ter, and a few drops of lemon-juice or vinegar. Strain over the fish and serve.

CARBONADE OF HALIBUT

Skin the halibut and cut into large cubes. Dip into melted b.u.t.ter, seasoned with salt, pepper, and onion-juice, then into beaten egg, then into crumbs. Put into a b.u.t.tered [Page 194]

baking-pan, spread with egg and b.u.t.ter, and cook in a hot oven for twelve minutes. Serve with Hollandaise Sauce.

FRIED HALIBUT--I

Cut into steaks, and saute in b.u.t.ter in a frying-pan, or dip in egg and crumbs and fry in deep fat.

FRIED HALIBUT--II

Season halibut steaks with salt and pepper, dredge with flour, and saute in salt pork fat. Serve the pork with the fish.

FRIED HALIBUT--III

Soak halibut steaks for an hour in a marinade of oil and vinegar.

Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned crumbs. Fry in deep fat.

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FRIED HALIBUT WITH TOMATO SAUCE

Remove the skin and bones from small halibut steaks, dip in milk, roll in seasoned flour, and fry light brown. Serve with a sauce of stewed, strained, and seasoned tomatoes thickened with b.u.t.ter and flour, cooked together.