CookEat Recipe

Pompano Russe

Name: Pompano Russe
Ingredients: 2 Pompano — Whole pompano, 1.5lb EACH BEFORE fillet recovery; 2 Onion — Onions; 2 Carrot — Carrots; 2 Saltspoon (source measure) Salt — Vegetable salt; source unit: saltspoon; 1 Teaspoon Salt — Fish salt; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; 0.5 Teaspoon Anchovy essence — Anchovy essence; source unit: teaspoon; 59 Millilitre White wine — White wine, half gill; source unit: millilitre; 59 Millilitre Water — SEPARATE water, half gill; source unit: millilitre; Butter — Butter for dish; Butter — Melted butter over vegetables; Butter — Butter for fish paper; Thick cream — Thick cream

Pompano fillets over baked carrots and onions with anchovy, wine and cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2603. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish70°C, food-safe paper and safe handling of fillet bones. Limites : Fillet count/edible mass, cream total, paper butter and dish capacity unknown.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Fillet TWO 1.5lb whole pompano and count actual edible fillets. Alternately layer thin-sliced onions/carrots in lightly buttered dish, season with TWO saltspoons salt and recorded melted butter, oven-bake fifteen minutes.
Step 2
Lay actual fillets on vegetables, fish-season and spread anchovy essence; add half-gill wine PLUS half-gill water, cover with food-safe buttered paper and bake twenty-five-minute guide. Remove paper, add ONE TEASPOON thick cream PER RECOVERED FILLET, oven five more minutes to fish70°C; serve in dish.

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