CookEat Recipe

Kingfish with White Wine

Name: Kingfish with White Wine
Ingredients: 6 Bread — No90 embedded input: Thin sandwich-bread slices, trimmed and cut into small hearts; 2 Kingfish — Fresh kingfish, one and a half pounds EACH before heads/fins/bones; 14 Gramme Butter — Butter for fish, half ounce; source unit: gramme; 118 Millilitre White wine — White wine, one gill; source unit: millilitre; 118 Millilitre Water — Water for fish, one gill; source unit: millilitre; 3 Shallot — Shallots; 1 Branch Parsley — Parsley; source unit: branch; 0.25 Lemon — Lemon, juice for fish; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 3 Saltspoon (source measure) Pepper — Pepper; source unit: saltspoon; 28 Gramme Butter — SEPARATE butter for sauce, one ounce; source unit: gramme; 28 Gramme Flour — Flour for sauce, one ounce; source unit: gramme; 1 Egg yolk — Egg yolk for sauce; 1 Tablespoon Cream — Cream for yolk; source unit: tablespoon; Clarified butter — No90 embedded input: Clarified butter for light dripping; Butter — Butter for fish-cover paper

Two split kingfish simmered in wine with egg-yolk sauce and six heart croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2142. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C, egg sauce safe endpoint and safe bread/oil handling; do not assume six source No90 hearts equals six slices. Limites : Fish edible recovery, fish-liquor volume, No90 heart count and egg sauce texture/coverage unprinted.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

6 BreadNo90 embedded input: Thin sandwich-bread slices, trimmed and cut into small hearts
2 KingfishFresh kingfish, one and a half pounds EACH before heads/fins/bones
14 Gramme approximately one half ouncesButterButter for fish, half ounce; source unit: gramme
118 Millilitre approximately one half US cupsWhite wineWhite wine, one gill; source unit: millilitre
118 Millilitre approximately one half US cupsWaterWater for fish, one gill; source unit: millilitre
3 ShallotShallots
1 Branch ParsleyParsley; source unit: branch
0.25 LemonLemon, juice for fish
0.5 Teaspoon SaltSalt; source unit: teaspoon
3 Saltspoon (source measure) PepperPepper; source unit: saltspoon
28 Gramme approximately 1 ouncesButterSEPARATE butter for sauce, one ounce; source unit: gramme
28 Gramme approximately 1 ouncesFlourFlour for sauce, one ounce; source unit: gramme
1 Egg yolkEgg yolk for sauce
1 Tablespoon CreamCream for yolk; source unit: tablespoon
Clarified butterNo90 embedded input: Clarified butter for light dripping
ButterButter for fish-cover paper

Method

Steps

Step 1
Trim heads/fins, split two kingfish and remove spinal bones. Simmer covered with fish butter, wine, water, shallots, parsley, lemon and seasoning twenty-minute source guide to fish centre70°C. Lift to hot dish and remove watery plating runoff.
Step 2
Knead SEPARATE ounce butter with ounce flour into measured fish liquor gradually; whisk and boil ten minutes. Temper one yolk with tablespoon cream, stir into sauce over gentle heat one minute to verified safe egg endpoint, strain over fish.
Step 3
Make No90 bread hearts once from embedded six sandwich slices and a recorded little clarified butter, hot-oven toast four-minute guide; SELECT six finished hearts, arrange around fish, reserve extras safely if any.

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