CookEat Recipe
Kingfish Trouville
Two baked whole kingfish with butter-flour sauce, lemon egg yolk and Little Neck clams.
Method
Steps
Step 1
Use two raw whole Northern kingfish (Menticirrhus saxatilis), about one and a half pounds each before trimming, with heads, fins and tails intact.
Step 2
Clean, trim and dry the fish.
Step 3
Keep raw-seafood utensils separate from the serving utensils.
Step 4
Put the same two fish in a frying pan with 240 mL hot water,60 mL white wine,14 g butter, one tablespoon vinegar, one teaspoon salt and one saltspoon cayenne.
Step 5
Bake in a preheated 180 °C conventional oven for twenty-five minutes, until the thickest fish reaches 70 °C.
Step 6
Lift with a skimmer to a hot dish and hold safely warm.
Step 7
Heat the separate one tablespoon melted butter in a small saucepan, add two tablespoons flour and stir briskly.
Step 8
Strain the same fish-pan gravy into this roux, whisk while heating two minutes, then boil ten minutes.
Step 9
Mix one pasteurized yolk with the juice of half a lemon.
Step 10
Temper into the sauce and stir gently without boiling.
Step 11
Select eighteen live Northern Quahog clams (Mercenaria mercenaria) sold in little neck form.
Step 12
Reject compromised or non-live clams before opening; hygienically shuck the SAME 18 before plunge.
Step 13
Cook the shucked clams in separate boiling water for two minutes, continuing until each clam reaches 74 °C.
Step 14
Lift, drain, add all same cooked clam bodies to the same sauce and lightly mix.
Step 15
Pour sauce over the fish and serve very hot.
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