CookEat Recipe
Halibut Egyptienne
Three halibut slices poached, boned, egged and browned. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2351. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Retain the three-pound raw piece basis and remove spinal bones AFTER poaching. Verify 70°C fish centre and the existing 74°C egg-coating endpoint. Egg wash, butter bits and parsley garnish remain separately unquantified. Limites : Bone loss, edible mass, egg/butter uptake, oven setting and residual pan liquor are unmeasured.
Method
Steps
Step 1
Cut the 1361 g fresh halibut piece into THREE equal slices before spinal-bone removal. Put in a saucepan with 473 mL water, TWO tablespoons vinegar, ONE sliced onion, TWO parsley branches, juice of HALF lemon and ONE teaspoon salt. Gently boil for the TWENTY-minute guide until fish centre reaches 70°C.
Step 2
Lift fish with a skimmer into a baking dish. Remove spinal bones carefully now. Lightly brush surfaces with additional beaten egg of unspecified amount and scatter a LITTLE butter in bits on top.
Step 3
Oven-brown for the TEN-minute guide, continuing until the egg coating reaches the existing 74°C endpoint. Garnish with a LITTLE fresh parsley greens and serve; poaching onion and aromatics are not garnish.
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