Halibut à la Poulette
A dish that leans on slice of halibut and melted butter.
contains dairycontains fish
Ingredients
US
Metric
- A slice of halibut, weighing 1½ lbs
- ¼ cup melted butter
- ⅛ teaspoon pepper
- 2 teaspoons lemon juice
- Few drops onion juice
- ¼ teaspoon salt
Make it lactose-friendly
- ¼ cup melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter-roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour, and bake twelve minutes in hot oven. Remove skewers, arrange on platter for serving, pour around one and one-half cups Béchamel Sauce, and garnish with yolks of two hard-boiled eggs rubbed through a strainer, whites of hard-boiled eggs cut in strips, lemon cut fan-shaped, and parsley.
Nutrition (estimated, per serving)
| Calories | 410 |
|---|---|
| Protein | 0.5 g |
| Fat | 46.1 g |
| Carbs | 0.9 g |
| Fiber | 0.1 g |
| Sodium | 596 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States