CookEat Recipe

Sautéed Blackfish with Fine Herbs

Name: Sautéed Blackfish with Fine Herbs
Ingredients: 1361 Gramme Blackfish — Whole fresh blackfish, three pounds before scales/fins removed; source unit: gramme; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon White pepper — White pepper; source unit: teaspoon; 2 Tablespoon Butter — Melted butter for initial frying; source unit: tablespoon; 14 Gramme Butter — Additional butter for herb finish; source unit: gramme; 0.5 Teaspoon Parsley — Fresh chopped parsley; source unit: teaspoon; 1 Branch Chervil — Chervil, chopped; source unit: branch; 1 Branch Tarragon — Tarragon leaves, chopped; source unit: branch; 0.5 Lemon — Lemon, juice; Milk — Milk for fish coating; Flour — Flour for dusting

Documentary adaptation of printed No1862; not physically cooked, measured or tasted. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1862. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish centre 70°C is a modern safety endpoint; Dressed weight, coating quantities and cooked yield remain unmeasured. Limites : Milk/flour uptake and whole-fish bone yield unmeasured; source timings are not endpoint proof.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Scale and fin three-pound blackfish and wipe; record dressed mass. Season, moisten lightly with measured milk, then dust with measured flour.
Step 2
Pan-brown in two tablespoons butter for the historical ten minutes each side; transfer to oven for printed fifteen minutes, checking thickest fish centre reaches safe 70°C.
Step 3
Brown additional half-ounce butter with parsley, chervil and tarragon lightly; add juice of half lemon and pour once over cooked fish.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Cooked it? Rate it.

Share this recipe