Cotelettes De Fletan A La Pojarsky - Halibut Cutlets'pojarsky Style

Chop fine 1 pound of halibut meat, add to it 5 ounces of butter and 2 tablespoonfuls of cream; season with salt, pepper and a pinch of nutmeg; put on ice to become firm; form some equal size cutlets, roll in bread crumbs (so as to be better able to shape them), dip in beaten eggs and bread crumbs, fry in hot clarified butter; put a favor frill on each cutlet and serve on a napkin with fried parsley as garnishing.

Serve separate a tomato sauce finished with whipped cream and seasoned highly with paprika.

Filet De Fletan A La Villeneuve - Fillets Of Halibut, Vllleneuve Style

Lift the fillets of a young halibut, cut them in heart-shaped pieces, and cook with fish stock. When done, drain and range them on a dish; lay a large slice of truffle on each fillet, cover with Mornay sauce blended with one-third of Soubise sauce, sprinkle over Parmesan cheese and melted butter, and bake in a brisk oven to a nice golden hue.

Fletan Bouillie - Boiled Halibut. Sauces: Same as for Boiled Cod.

Fletan Grille - Broiled Halibut (halibut Steak)

Butter Sauces, Hot Sauces, Cold Sauces: Same as for Broiled Cod.

Maquereau Espagnol A La Meuniere - Spanish Mackerel, Miller's Fashion

Split a Spanish mackerel lengthwise in halves, remove the bones, season with salt and pepper, dip in flour and fry (in an oblong pan) in clarified butter.

When the fish is cooked, dress it on a dish, besprinkle with freshly chopped parsley and squeeze over the juice of a lemon. Remove the butter from the pan, replace it by fresh in equal quantity, heat over the fire until the froth falls, and it is turning brown, and then pour over the fish and serve.

Fish cooked in this manner is sometimes called "au beurre noisette," hazelnut butter. It can be prepared also as "au beurre noir," with black butter. For this the fish is cooked as a la Meuniere, omitting the lemon juice. The butter is allowed to turn completely brown, then some coarsely chopped parsley is thrown in, and as soon as the humidity is absorbed, a dash of vinegar is added, the butter being then poured over the fish for serving.

Maquereau Espagnol A La Grenobloise - Spanish Mackerel, Grenoble Style

Proceed as for a la Meuniere, omitting lemon juice, but instead throwing into the butter sliced lemons (without seeds).

Maquereau Espagnol A La Rachel - Spnish Mackerel, Rachel Fashion

Split a Spanish mackerel lengthwise, take off the skin and cut into heart-shaped pieces from 3 to 4 ounces each. Season with salt and pepper, roll in flour, and fry in clarified butter.

Serve with the following sauce :

Chop fine and fry in butter (without coloring) 3 onions, add 8 ounces of chopped fresh mushrooms, cook until the butter turns clear, moisten with 2 gills of fish stock, reduce to I gill, add 1 1/2 quarts of fish veloute, cook for 5 minutes, rub through a fine sieve, put into another pan and reduce with I gill of cream. Season to taste and finish with 4 ounces of sweet butter.