CookEat Recipe
Sheepshead Hongroise
A skin-on piece of sheepshead cooked with paprika, anchovy butter and white wine, finished with a creamy mushroom sauce and chopped parsley.
Method
Steps
Step 1
Have a fishmonger prepare a fresh skin-on, bone-in piece of sheepshead (Archosargus probatocephalus) that weighs three pounds before scaling, deboning and trimming. Use this same prepared piece, keeping its skin, and make a few light incisions in the skin.
Step 2
Mix the half ounce of softened butter with the half teaspoon of sweet paprika and teaspoon of ready-to-use anchovy paste. Rub this mixture briskly into the fish, put it on a clean dish, cover and refrigerate at 4°C or below for 30 minutes.
Step 3
Heat a conventional oven to 180°C. Lay the fish in an acid-compatible hob- and oven-safe frying pan with the half gill of dry white wine and three saltspoons of salt. Cover the fish with lightly buttered food-safe baking parchment rated for this heat, trimmed inside the pan rim away from the hob flame. Cook gently on the hob for about 5 minutes.
Step 4
Transfer the hot pan to the 180°C oven, retaining the parchment over the fish without adding a lid or sealed parcel. Cook for about 20 minutes, continuing as needed until the thickest centre of the same fish piece reaches at least 70°C for 2 minutes and the flesh is cooked through. The times are guides.
Step 5
Remove the paper and carefully transfer the fish onto a hot serving dish. Keep it hot while making the sauce, retaining its actual cooking liquor from the pan.
Step 6
Melt the tablespoon of butter in a clean saucepan, stir in the one and a half tablespoons of flour and mix well. Gradually stir in the actual fish cooking liquor, half gill of milk and the six drained canned mushrooms, finely sliced. Bring to a boil and cook for about 5 minutes, stirring.
Step 7
Separate one ordinary shell egg and use its yolk, setting the white aside. Mix the yolk with the half gill of cream. Whisk in a little of the hot sauce to warm this mixture, then stir it into the saucepan. Heat gently, stirring, for about 2 minutes without boiling, continuing until the sauce reaches at least 74°C for 15 seconds.
Step 8
Pour the hot mushroom sauce over the fish, sprinkle a little freshly chopped parsley over it and serve promptly.
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