CookEat Recipe

Pompano, Hollins

Name: Pompano, Hollins
Ingredients: 2 Pompano — Whole pompano, 1.5lb each before trim; 14 Gramme Butter — Butter in fish pan, half ounce; source unit: gramme; 118 Millilitre White wine — White wine, one gill; source unit: millilitre; 59 Millilitre Water — Water, half gill; source unit: millilitre; 1 Branch Parsley — Parsley; source unit: branch; 0.5 Lemon — Lemon, juice; 1 Level Teaspoon (source measure) Salt — Salt; source unit: level teaspoon; 3 Saltspoon (source measure) Pepper — Pepper; source unit: saltspoon; 28 Gramme Butter — SEPARATE butter for sauce roux; source unit: gramme; 28 Gramme Flour — Flour for sauce roux; source unit: gramme; 118 Millilitre Cream — Cream, one gill; source unit: millilitre; 118 Millilitre Milk — Milk, one gill; source unit: millilitre; 3 Potato — Good-sized raw potatoes, scooped balls; 2 Saltspoon (source measure) Salt — Sauce salt; source unit: saltspoon; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; source unit: saltspoon; 1 Egg yolk — Egg yolk liaison; Butter — Butter for fish paper; Parmesan — Grated Parmesan finish

Pompano, Hollins Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2495. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Potato scoop count/size, gravy recovery and cream sauce/egg thickening untested; no extra purchased potato balls.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

2 PompanoWhole pompano, 1.5lb each before trim
14 Gramme approximately one half ouncesButterButter in fish pan, half ounce; source unit: gramme
118 Millilitre approximately one half US cupsWhite wineWhite wine, one gill; source unit: millilitre
59 Millilitre approximately 4 US tablespoonsWaterWater, half gill; source unit: millilitre
1 Branch ParsleyParsley; source unit: branch
0.5 LemonLemon, juice
1 Level Teaspoon (source measure) SaltSalt; source unit: level teaspoon
3 Saltspoon (source measure) PepperPepper; source unit: saltspoon
28 Gramme approximately 1 ouncesButterSEPARATE butter for sauce roux; source unit: gramme
28 Gramme approximately 1 ouncesFlourFlour for sauce roux; source unit: gramme
118 Millilitre approximately one half US cupsCreamCream, one gill; source unit: millilitre
118 Millilitre approximately one half US cupsMilkMilk, one gill; source unit: millilitre
3 PotatoGood-sized raw potatoes, scooped balls
2 Saltspoon (source measure) SaltSauce salt; source unit: saltspoon
1 Saltspoon (source measure) Cayenne pepperCayenne; source unit: saltspoon
1 Egg yolkEgg yolk liaison
ButterButter for fish paper
ParmesanGrated Parmesan finish

Method

Steps

Step 1
Trim/split/debone two fish, skin down in pan with butter/wine/water/parsley/lemon/seasoning; cover in buttered paper and oven FIFTEEN-minute guide to fish centre70°C. Transfer fish, retain and strain SAME pan gravy.
Step 2
Cook SEPARATE butter/flour half minute, add strained fish gravy, cream and milk, boil. Scoop as many balls as actually recovered from THREE potatoes, boil in SAME sauce fifteen-minute guide until tender. Add one yolk off boil, heat to safe egg-sauce74°C without curdling. Pour over fish, dust unmeasured Parmesan and oven fifteen-minute guide; serve in baking dish.

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