Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.
Steamed Halibut, Silesian Sauce Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce.
11/2 tablespoons vinegar
Yolks 3 eggs 1/8 teaspoon powdered tarragon
2/3 cup Brown Stock 3 peppercorns
1/4 cup butter Bit of bay leaf
1 tablespoon flour
Sprig of parsley
1/2 tablespoon capers 1/2 teaspoon finely chopped shallot
1/2 tablespoon parsley Salt and cayenne
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