CookEat Recipe
Sheepshead with Oyster Sauce
Whole paper-poached sheepshead with a pale Bluepoint oyster sauce enriched with a little of the fish cooking liquid.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Time the linked Bluepoint Oyster Sauce so the required finished portion is hot and ready as the fish finishes cooking. Have a fishmonger scale, gut, remove the gills and neatly trim the same whole fresh sheepshead that weighed three pounds before this preparation, retaining its head and tail. Use the food fish Archosargus probatocephalus; wash and wipe it dry.
Step 2
Slice half a carrot and half an onion. Place the fish in a large hob- and oven-safe stainless-steel sautoire with these vegetables and two fresh parsley branches. Season with one level tablespoon of salt and one teaspoon of ground white pepper.
Step 3
Add half a gill of plain white wine vinegar, half a gill of dry white wine and one pint of hot water. Cover the fish with lightly buttered food-baking parchment suitable for 180°C, keeping the paper inside the pan rim and clear of the hob flame.
Step 4
Heat on the hob until the liquid comes to a boil, then transfer the pan, still covered only with its paper, to the oven. Bake for about twenty-five minutes as a guide. Continue as needed until the thickest flesh on both sides of the fish reaches at least 70°C away from bone, checking with a thin-tip thermometer.
Step 5
Lift only the whole fish onto a hot serving dish and keep it warm. Leave the poaching vegetables, parsley and cooking liquid in the pan.
Step 6
Measure two tablespoons of the actual fish-poaching liquid, straining out any vegetable or herb pieces. Stir these two tablespoons into the required portion of freshly finished hot Bluepoint Oyster Sauce.
Step 7
Pour all this selected sauce mixture over the fish and serve hot.
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