James Beard's New Fish Cookery - James Beard [42]
2. Dip the halibut steak in lemon or lime juice, then in flour, again in lemon or lime juice, and then in fine bread crumbs. Or dip in beaten egg and crumbs. Sauté very quickly in butter or, preferably, olive oil according to the Canadian cooking theory (page 10). Salt and pepper to taste and remove to a hot platter. Serve with plenty of chopped parsley, boiled potatoes, and peas.
3. Follow the preceding recipe. When you have removed the fish to a hot platter, add to the pan 1/4 cup Worcestershire sauce, 1/4 cup white wine or sherry, 1 tablespoon prepared mustard, and 1 teaspoon dry mustard. Blend well with the pan juices. Pour the sauce over the fish.
4. Sauté the halibut steak in butter according to the Canadian cooking theory (page 10); add 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon, salt, and freshly ground black pepper. When the fish is cooked and nicely browned, remove it to a hot platter and add 1/2 cup white wine to the pan. Let it cook down very quickly and pour over the fish.
BAKED HALIBUT
You may bake either a large piece of the fish or steaks, depending on the number you are feeding. Bake according to the Canadian cooking theory (page 8).
BAKED STUFFED HALIBUT STEAKS
Choose 2 good-sized halibut steaks, about 4 pounds each or more. Prepare the following stuffing:
1/4 cup finely chopped onion
4 tablespoons butter
1/2 cup sliced mushrooms
1/2 cup dry bread crumbs
1/4 cup finely chopped parsley
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 teaspoon thyme
Heavy cream
Sauté the onion in the butter. Add the mushrooms, bread crumbs, parsley, pepper, salt, and thyme. Mix thoroughly and moisten with a little heavy cream.
Oil a baking dish and put one of the fish steaks on the bottom. Spread it with the stuffing and top with the second steak. Secure the two steaks together with toothpicks or tie lightly with string. Brush with butter or oil and sprinkle with salt and pepper. Bake at 425° according to the Canadian cooking theory (page 8). Baste often during the process. Serve with a sour cream cucumber sauce (page 37) or with parsley sauce (page 23).
Tiny buttered new potatoes and green peas bonne femme are excellent with this.
VARIATIONS
1. Begin the preparation of a stuffing with 6 rashers of bacon cut in bits and tried out until crisp; remove to absorbent paper. Add 1 large onion, finely chopped, to the fat and sauté gently until soft. Add 1/2 cup bread crumbs, 1 7-ounce can minced clams with the liquor, 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, and 1/2 teaspoon thyme or more. Mix well, adding a few more bread crumbs if the stuffing seems too soft. Finally, add the crisp bacon pieces. Spread this on one steak, cover with the other, and place in a baking dish or pan. Top with strips of bacon and bake at 425° according to the Canadian cooking theory (page 8). Serve with parsley butter (page 33).
2. Stuff the fish with your favorite stuffing and place in an oiled baking dish or pan. Cover with sour cream and bake as above. Sprinkle well with paprika and chopped parsley just before serving.
3. Stuff the fish with your favorite stuffing, place in an oiled baking dish and brush with butter. Add 1/2 cup white wine to the pan and bake as above. Baste with additional butter and white wine. Remove the fish to a hot platter, add balls of beurre manié (page 475) to the liquid in the pan, and stir until thickened. Add 1/2 cup of heavy cream and heat thoroughly. Serve with the fish.
4. Prepare a stuffing with 1 small onion, finely chopped and sautéed in butter with 1/2 green pepper, finely chopped. Add 3/4 cup bread crumbs, 1 teaspoon salt, 1 teaspoon freshly ground pepper, and 1 cup chopped oysters. Blend well, stuff the steaks, and place them in a well-oiled baking dish. Brush with butter and bake as above, basting every 10 minutes. Serve with a sauce béchamel