CookEat Recipe

Porgies, Monastère

Name: Porgies, Monastère
Ingredients: 6 Each Porgy — Fresh whole porgies; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Paprika — Paprika; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Thyme — Ground thyme; 1906 source measure retained without conversion; source unit: saltspoon; 1 Tablespoon Parsley — Finely chopped parsley on fish; 1906 source measure retained without conversion; 1 Each Lemon — Lemon, juice; 0.5 Gill White wine — White wine; 1906 source measure retained without conversion; 1 Tablespoon Butter — Butter for sauce roux; 1906 source measure retained without conversion; 1.5 Tablespoon Flour — Flour for sauce; 1906 source measure retained without conversion; 1 Gill Cream — Cream; 1906 source measure retained without conversion; 1 Each Hard-boiled egg — Hard-boiled egg, white and yolk used separately; 1 Tablespoon Parmesan — Parmesan cheese; 1906 source measure retained without conversion; Butter — Butter for lightly greased tin; Butter — Butter bits on fish

Six baked whole porgies under a cream-fish-liquor sauce, with hard-boiled egg white inside and yolk on top.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

6 Each PorgyFresh whole porgies
1 Teaspoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon PaprikaPaprika; 1906 source measure retained without conversion
1 Saltspoon (source measure) ThymeGround thyme; 1906 source measure retained without conversion; source unit: saltspoon
1 Tablespoon ParsleyFinely chopped parsley on fish; 1906 source measure retained without conversion
1 Each LemonLemon, juice
0.5 Gill White wineWhite wine; 1906 source measure retained without conversion
1 Tablespoon ButterButter for sauce roux; 1906 source measure retained without conversion
1.5 Tablespoon FlourFlour for sauce; 1906 source measure retained without conversion
1 Gill CreamCream; 1906 source measure retained without conversion
1 Each Hard-boiled eggHard-boiled egg, white and yolk used separately
1 Tablespoon ParmesanParmesan cheese; 1906 source measure retained without conversion
ButterButter for lightly greased tin
ButterButter bits on fish

Method

Steps

Step 1
Scale, trim and dry SIX porgies; season with salt, paprika and thyme, set on lightly buttered tin. Add ONE TBSP parsley, juice of ONE lemon, a few butter bits, and HALF GILL white wine.
Step 2
Bake about TWENTY-FIVE MINUTES, basting with own juices; verify thickest fish ≥70°C, transfer whole fish to baking dish.
Step 3
Heat ONE TBSP butter with ONE AND A HALF TBSP flour HALF MINUTE. Strain ACTUAL fish liquor into pan, add ONE GILL cream and chopped WHITE of ONE pre-cooked hard-boiled egg; boil to sauce.
Step 4
Pour sauce over fish, add ONE TBSP Parmesan, oven-finish TEN MINUTES. Chop and sprinkle the SAME hard-boiled egg yolk over finished fish; serve.

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