CookEat Recipe
Kingfish Bercy
Two split kingfish cooked with fish-trimming stock, wine and reduced vegetable glaze. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2249. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use cleaned food-grade fish trimmings, strain bones, fish70°C and safe chilled hold. Limites : Fish edible recovery, stock recovered volume, butter for dish and glaze endpoint unknown.
Method
Steps
Step 1
Scale/trim two 1.5lb kingfish, remove heads/spinal bones; retain SAFE clean trimmings. Butter baking dish lightly, scatter HALF onion, lay split fish, add one-lemon juice and set chilled aside. Boil clean trimmings in 0.75pt water ten minutes and strain fish broth.
Step 2
Fry separate half-carrot/half-onion, herbs/spices in tablespoon butter five minutes. Add gill wine, reduce nearly to glaze; add HALF recovered fish broth, reduce nearly dry, then REST of recovered broth and boil six minutes. No broth yield inferred from starting water.
Step 3
Set fish pan on heat five minutes, strain sauce over fish, season, boil five more minutes, oven-finish twenty-minute guide to fish70°C; garnish recorded parsley.
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