CookEat Recipe
Halibut Fleurette
Three poached-then-oven-finished halibut slices coated in a herb and butter Fleurette sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0319. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select food-grade halibut slices and a food-safe cover instead of buttered paper if needed. Cook each thick fish portion to at least 70°C, verifying after the historical five-minute range and ten-minute oven guides. Strain/handle the fish liquor safely before using it in the sauce. Limites : Each raw fish slice is approximately three-quarter pound; cooked mass and cooking-liquor recovery are unknown. Proceed with sauce only when 60 mL fish liquor is recovered; no stock top-up or extra parent batch is implied. Sauce yield, paper butter and diners are unmeasured.
Method
Steps
Step 1
Lay three selected halibut slices in a sautoire with 14 g butter, about 240 mL hot water, 60 mL white wine, vinegar and salt. Cover with a lightly buttered food-safe sheet; boil on the range for the printed five minutes, then move to a hot oven for the printed ten-minute guide. Continue as needed until each thick fish portion reaches at least 70°C.
Step 2
Lift the fish carefully to a hot serving dish and remove spinal bones. Measure the recovered fish-cooking liquor and reserve 60 mL for the sauce. If less is recovered, stop this preparation; no extra stock or water is specified.
Step 3
Make No. 320 Fleurette: heat its two tablespoons butter and 1.5 tablespoons flour for one minute; whisk in hot milk and measured 60 mL fish liquor for five minutes; season with salt, cayenne and nutmeg and boil five minutes. Add parsley, chives, finishing 14 g butter in tiny pieces and seven drops lemon juice. Spread the sauce over the fish and serve. The 60 mL liquor and sauce are component outputs, not extra purchases.
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