CookEat Recipe
Fish Cutlets Allahabad
Pan-fried halibut cutlets in a ham-and-breadcrumb coating, served with curry sauce.
Method
Steps
Step 1
For the curry sauce, brown the chopped medium onion to a good golden colour in the one ounce butter.
Step 2
Add one ounce cooked ham for the sauce, finely chopped, the chopped white part from half a celery branch, half a chopped seeded green pepper, one thyme sprig, one clove, ten whole black peppercorns and half a sliced leek. Cook for five minutes, stirring.
Step 3
Add two saltspoons salt, one liberal teaspoon curry powder and half a level tablespoon flour. Mix, add the one good half pint boiling water and simmer gently for eighteen minutes, stirring along the bottom until the flour is fully cooked and the ham is hot throughout to 74°C.
Step 4
Mix one commercially pasteurized egg-yolk equivalent for the sauce with the one tablespoon cream. Stir into the hot sauce below a boil, strain through a clean sieve and keep briefly warm for immediate service.
Step 5
Have a fishmonger remove the skin and bones from one fresh two-pound halibut piece. Cut all its actual flesh into small pieces, season with one teaspoon salt, three saltspoons curry powder, one saltspoon cayenne and one saltspoon grated nutmeg, and chop exceedingly finely. Gradually mix in the half gill cream blended with the separate one commercially pasteurized egg-yolk equivalent.
Step 6
Divide the complete fish mixture into six equal portions and form cutlets on a lightly floured work surface. Dip lightly in beaten commercially pasteurized egg. Mix the three ounces fresh breadcrumbs, separate two ounces cooked ham finely grated, one saltspoon ground thyme and one saltspoon ground bay leaf and coat all the cutlets. Discard leftover coating materials.
Step 7
Heat one and a half tablespoons gently melted butter in a frying pan and cook the cutlets without crowding for about eight minutes on each side. Continue until the centres of all the minced-fish cutlets reach 70°C for two minutes and the coating is fully cooked. Pour all the hot curry sauce onto a hot dish, arrange the cutlets overlapping on it and serve promptly.
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