CookEat Recipe
Sea Bass Sauté Meunière
Two small whole sea bass incised, milk/flour coated, browned and finished with lemon-parsley butter; damaged primary scan text corroborated by a frozen alternate OCR witness. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1911. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : A frozen alternate OCR witness supplies the missing right-side text of primary PDF page584; no alternate scan image was inspected locally, so targeted scan verification remains outstanding. Verify fish at 70°C rather than accepting historical frying/oven times. Limites : Primary source scan is truncated; milk, flour, trim loss, oven temperature and fish yield unprinted.
Method
Steps
Step 1
Scale/trim and wipe two 1.5-lb whole sea bass; make THREE shallow incisions in skin on EACH side of EACH fish. Season with salt and pepper, lightly baste with chosen cold milk and dust with flour; record unprinted amounts.
Step 2
Fry fish in one tablespoon melted butter for printed ten minutes each side, then oven five minutes. Verify thickest fish centre at 70°C; times do not prove doneness.
Step 3
Move fish to safe hot dish. Brown the separate half-ounce butter lightly in the pan, add half-teaspoon parsley and juice of half lemon, toss and pour once over fish. Record dressed/cooked mass.
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