CookEat Recipe
Scalloped Halibut with Cheese
Layers of halibut baked in a Parmesan sauce beneath a buttered breadcrumb crust.
Method
Steps
Step 1
Preheat the oven to 350°F (177°C). Remove the bone and skin from the halibut and cut the fish into thin slices. Season with the teaspoon of salt, three saltspoons of pepper and one saltspoon of grated nutmeg. Squeeze over the juice of the half lemon, add the finely chopped parsley and turn the fish in the seasoning. Keep refrigerated while making the sauce.
Step 2
Knead the flour and the first one ounce of butter together in a saucepan. Gradually whisk in the light pint of milk until smooth and bring to a boil, stirring. Season with the separate half teaspoon of salt, one saltspoon of cayenne and half saltspoon of grated nutmeg.
Step 3
Grate the Parmesan. Add the egg yolks and Parmesan to the sauce, stirring constantly. Return to a gentle boil and stir for one minute, checking that the sauce reaches at least 160°F (71.1°C).
Step 4
Spread a little sauce in the bottom of a ceramic baking dish. Add a layer of fish, cover with more sauce and continue alternating fish and sauce, using all of both and finishing with sauce. Sprinkle the breadcrumbs over the top and dot with the separate half ounce of butter.
Step 5
Bake for about forty-five minutes, continuing as needed until the topping is golden and the centre of the gratin reaches 165°F (74°C), checked with a food thermometer. Serve hot in the baking dish.
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