CookEat Recipe

Fish Scallops au Gratin

Name: Fish Scallops au Gratin
Ingredients: 680 Gramme Halibut — Fresh whole halibut, one and a half pounds before deboning; 118 Millilitre White wine — White wine, one gill; 14 Gramme Butter — Butter with fish, half ounce; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 43 Gramme Butter — Butter for sauce, one and a half ounces; 57 Gramme Flour — Flour, two ounces; 118 Millilitre Milk — Milk, one gill; 118 Millilitre Cream — Cream, one gill; 2 Tablespoon Sherry — Sherry; 1906 source measure retained without conversion; 1 Teaspoon Anchovy essence — Anchovy essence; 1906 source measure retained without conversion; Butter — Butter for food-safe paper; Parmesan — Grated Parmesan cheese finish

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Remove skin/bones from selected fresh halibut, cut half-inch squares; with wine, half-ounce butter and seasoning, cover under buttered food-safe paper and heat five minutes on range plus six in oven as printed guide until safe fish endpoint. Reserve ACTUAL fish liquor.
Step 2
Make roux from separate one-and-half ounces butter and two ounces flour one minute; add only recovered fish liquor plus measured milk/cream, boil five minutes until flour cooked, add fish/sherry/anchovy essence, heat five minutes.
Step 3
Transfer to baking dish, add actual recorded little grated Parmesan and bake ten-minute guide until hot safe throughout. Historical leftover-fish branch remains an alternative, not second input.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Cooked it? Rate it.

Share this recipe