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Broiled Porgies with Maître d’Hôtel Butter
Whole broiled porgies with a cool parsley, chervil and lemon butter.
Method
Steps
Step 1
On a cold plate, put three quarters of an ounce of cool butter, half a teaspoon of washed, dried and finely chopped parsley, a quarter teaspoon of chopped chervil, half a teaspoon of lemon juice, one saltspoon of salt and half a saltspoon of white pepper. Mash and mix thoroughly with a fork. Cover and refrigerate at 40°F or colder until needed.
Step 2
Use six small fresh whole scup porgies, scaled, gutted and cleaned with heads and tails intact. Trim the fins and pat dry. Mix one tablespoon of olive oil with the separate teaspoon of salt and half a teaspoon of white pepper on a plate. Turn the fish repeatedly in this seasoning.
Step 3
Arrange on a broiler and broil according to the appliance instructions for about five minutes on each side, continuing as needed until the thickest flesh of each fish reaches at least 145°F, away from bone.
Step 4
Arrange on a hot dish and spread the prepared parsley-chervil butter evenly over the hot fish, using the amount needed to coat them. Keep any unused butter separately covered and refrigerated, and serve the fish promptly.
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