CookEat Recipe
Baked Shad, Sauce Soubise
Half baked shad under golden onion-white sauce and Parmesan. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0604. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify fish thickest centre 70°C and egg-enriched sauce 74°C before serving; use gentle heat rather than assuming non-boil is sufficient. Check shad carefully for remaining fine bones. Limites : Source does not explicitly strain onion from milk; preserve onion in Soubise unless second review resolves. Fish piece shape, final bone state, lemon garnish amount and oven temperature unprinted.
Method
Steps
Step 1
Simmer chopped onion in cold milk with sauce salt, cayenne and nutmeg for fifteen minutes. Cook butter and flour; add onion milk and bring to a boil. Dilute yolk in cold milk and stir in for the printed minute without boiling; use controlled heat to reach 74°C.
Step 2
Remove principal bones from raw half shad and check for remaining fine bones. Place in buttered pan, season salt and paprika, spread butter over it, cover with buttered paper and bake in brisk oven about thirty minutes until fish reaches 70°C.
Step 3
Remove paper, pour Soubise over fish, sprinkle Parmesan and bake another ten minutes or until golden and safe endpoint holds. Lift fish with two skimmers onto a hot dish and ring with thin lemon slices.
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