CookEat Recipe
Coquilles of Fish
Tender halibut pieces in a wine-enriched milk and cream sauce, baked in shell-shaped dishes with Parmesan.
Method
Steps
Step 1
Heat the oven to 400°F. Have a fishmonger remove the skin and bone from the same fresh halibut piece that weighed one and a half pounds before trimming, and use all its recovered flesh. Cut it into half-inch pieces. Put in a hob-and-oven-safe pan with half a gill of white wine, half an ounce of butter, half a teaspoon of salt and one teaspoon of paprika.
Step 2
Lightly butter a piece of oven-suitable parchment and cover the fish. Bring to a boil on the hob and cook for five minutes, then put the pan in the oven for about fifteen minutes, checking sooner if necessary. Cook until the fish flakes gently and thicker pieces reach 70°C. Keep the fish hot and save all its cooking gravy.
Step 3
Mix one and a half tablespoons of butter with two and a half tablespoons of flour in a saucepan. Add one and a half gills of milk, one gill of cream, two saltspoons of salt and half a saltspoon of cayenne. Strain in all the fish gravy, stir for two minutes, then simmer gently for ten minutes.
Step 4
Set the oven to 200°C. Fold the hot fish gently into the sauce without breaking it. Divide the entire mixture equally between six ovenproof shell-shaped dishes, and put them on a baking tray. Sprinkle two tablespoons of grated Parmesan over the six dishes and divide the remaining half-ounce of butter over them.
Step 5
Bake for about fifteen minutes, until golden and hot throughout, checking that thicker fish pieces remain at least 70°C. Arrange the dishes on a hot serving dish and serve promptly.
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