Matelote D'anguille Et De Carpe - Matelote Of Eels And Carp

Proceed as explained above, adding half the amount of cut carp.

Grande Matelote - Grand Matelote

Under this name cooks of an earlier period used to serve a stew similar to the above, using eels, carp and pike, and garnishing it with mushrooms, small glaced onions, crayfish, carp's milt, fish quenelles, etc.

Matelote A La Normande - Norman Matelote

For this, several sorts of fish (as kingfish, striped bass, flounder or Spanish mackerel) may be used. Cook exactly as the ordinary Eel Matelote, using white wine instead of claret, and omitting the onions, replacing these by chopped shallots.

When the fish is nearly done, remove it into a clean pan; re-duce the stock with cream veloute sauce to give it consistency, season to taste with salt, pepper and lemon juice; strain and pour it over the fish, adding the belly part of parboiled oysters. Dress on a dish, garnish with fried crusts of bread and trussed crayfish.

Filet De Kingfish A La Hamilton - Fillets Of Kingfish,, Hamilton Style

Sift and pare the fillets of kingfish; season and place them in a buttered saute pan, moisten with half fish stock and half Madeira. When done, drain and dress the fillets on a dish, then reduce the fish stock. Have ready a cooked mirepoix of onions, mushrooms, carrots and truffles cut in 1/4-inch squares, add to the reduced stock with brown sauce and a little thick cream. Reduce to good consistency, incorporate a few pats of butter, season to taste and pour the sauce over the fish.

Filet De Kingfish A La Diva - Fillet Of Kingfish, Diva Fashion

Remove the fillets of a kingfish, take off the skin, cut (the fillets) through the center in halves, and trim into the shape of a half heart. Butter a saute pan and lay the fillets therein; moisten with a little fish stock, and cook for 3 to 4 minutes on one side only; then put them under a light press and allow to get cold.

In the meantime prepare a salpicon of oysters and mushrooms as follows : Take the belly parts of 1 dozen oysters, cut them in 4 and cook with a little of their own juice; next add 6 mushrooms cut in squares and I spoonful of thick Bechamel sauce; then when boiling, thicken with I egg yolk, season to taste, and put away to cool.

When the salpicon is cold, put I teaspoonful of it on the cooked side of each fillet, cover the whole with cream fish force-meat, smooth with the blade of a table knife (dipped in lukewarm water), decorate with truffles cut in fanciful shapes, replace in the saute pan, moisten with a little fish stock, cover with buttered paper, and cook in a slow oven for from 12 to 15 minutes.

Serve with Hollandaise sauce finished with lobster butter.

Paupiettes De Kingfish Aux Fines Herbes - Rolled Kingfish, Fine Herb Sauce

Split the kingfish (leaving the head attached whole, and cutting the spinal bone right at the beginning of the head); season the fillets with salt and pepper, and spread over them (on the side of the skin) a fish forcemeat mixed with cooked fine herbs; roll the fillets on themselves in the shape of a spiral, and put on each a good-sized mushroom; place in a saucepan with a little fish stock, and cook in a moderate oven for 15 minutes. Dress on a dish and pour over fine herb sauce.