Halibut Timbales I
A main with thick cream and few grains cayenne at the center.
contains dairycontains eggscontains fish
Ingredients
US
Metric
- 1 lb. halibut
- ⅓ cup thick cream
- ¾ teaspoon salt
- Few grains cayenne
- 1½ teaspoons lemon juice
- Whites 3 eggs
Make it lactose-friendly
- ⅓ cup thick cream → lactose-free cream or coconut cream
Steps
- Cook halibut in boiling salted water, drain, and rub through a sieve. Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten whites of eggs. Turn into small, slightly buttered moulds, put in a pan, half surround with hot water, cover with buttered paper, and bake twenty minutes in a moderate oven. Remove from moulds, arrange on a serving dish, pour around Béchamel Sauce or Lobster Sauce II, and garnish with parsley.
Nutrition (estimated, per serving)
| Calories | 501 |
|---|---|
| Protein | 33.8 g |
| Fat | 39.0 g |
| Carbs | 1.7 g |
| Fiber | 0.0 g |
| Sodium | 1095 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States