CookEat Recipe
Broiled Blackfish, Maître d’Hôtel
Two whole broiled blackfish, incised and dressed with maître d’hôtel herb butter and lemon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1639. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Keep fish chilled, select exact market species labelled blackfish, and verify ≥70°C; No7 butter applied amount is unprinted. Limites : Species/fillet yield, actual butter aliquot and broiler intensity unknown.
Method
Steps
Step 1
Prepare No7 maître d’hôtel butter ONCE: put its cool butter on a plate, add dry chopped parsley and chervil, lemon juice, salt and white pepper, mash thoroughly with a fork, cover and refrigerate. Reserve a documented actual amount to spread on the hot finished food; No7 is herb butter despite the source calling it sauce in No1639.
Step 2
Scale, trim and wipe TWO whole blackfish of ONE AND A HALF POUNDS each. Make THREE small skin incisions on BOTH sides of EACH fish.
Step 3
Turn fish in ONE TBSP oil, ONE TSP salt and HALF TSP white pepper; broil about EIGHT MINUTES per side, checking thickest edible flesh reaches ≥70°C.
Step 4
Place on dish and use a documented actual amount of prepared No7 butter over fish; garnish with parsley greens and SIX lemon quarters.
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