CookEat Recipe
Kingfish Comtesse
Pieces of kingfish cooked with Sherry and mushrooms, finished with a creamy egg-yolk sauce and served in paper cases.
Method
Steps
Step 1
Use two small fresh whole Northern kingfish (Menticirrhus saxatilis), each weighing one pound as procured before splitting and deboning. Have a fishmonger prepare those same two fish for cooking, split them through the back and remove all the bones. Cut the prepared fish into equal one-inch pieces. Keep refrigerated at 4°C or below until cooking.
Step 2
Heat a conventional oven to 180°C. Put the fish pieces in a shallow hob- and oven-safe saucepan with the half gill of Sherry, half teaspoon of salt and two saltspoons of cayenne. Mix lightly and cover the fish with lightly buttered food-safe baking parchment rated for this heat, trimmed inside the pan rim. Put the pan directly in the oven for about 10 minutes, continuing as needed until the thickest pieces across the pan reach at least 70°C for 2 minutes and are cooked through.
Step 3
Remove the paper and put the pan on the hob. Add the half gill of cream, one gill of hot milk and the twelve drained canned mushroom heads, sliced. Bring to a boil and cook for about 5 minutes, stirring gently.
Step 4
Separate two ordinary shell eggs and use their yolks, setting the whites aside. Mix the yolks with the two tablespoons of cold milk. Stir a little hot liquid from the pan into this mixture, then return it to the fish. Heat gently while stirring for about 2 minutes without boiling, continuing until the mixture reaches at least 74°C for 15 seconds.
Step 5
Choose six self-supporting food-safe paper serving cases suitable for hot creamy food and resistant to grease and liquids, each with room for its share below the rim. Divide all the finished fish, mushrooms and sauce equally among the six cases, arrange them on a serving dish and serve promptly.
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