CookEat Recipe
Kingfish Sauté Danois
Two split boned kingfish browned and topped with anchovies and lemon-anchovy brown butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1930. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify 70°C fish centre; select food-safe anchovy/essence product and avoid treating historic times as sufficient. Limites : Milk, flour, fish bone loss and anchovy size/salt load unprinted.
Method
Steps
Step 1
Scale/wipe two 1.5-lb kingfish, remove heads and split open through front, remove spinal bones; season. Baste lightly with selected milk and lightly dust with flour, recording actual unprinted amounts.
Step 2
Fry fish cut-side down in 1.5 tablespoons melted butter for printed five minutes each side; oven-finish ten minutes, checking thickest centre reaches 70°C. Lay six of the twelve small anchovies over each fish.
Step 3
Brown separate half-ounce butter in pan, add parsley leaves, half-lemon juice and half-teaspoon anchovy essence, toss and pour over fish. Record dressed mass and product saltiness; source does not print diners.
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