Halibut a La Poulette
- A slice of halibut, weighing 1 1/2 pounds
- 1/4 cup melted butter
- 1/8 teaspoon pepper
- 2 teaspoons lemon juice
- Few drops onion juice
- 1/4 teaspoon salt
Clean fish and cut in eight fillets. Add seasoning to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour, and bake 12 minutes in hot oven. Remove skewers, arrange on platter for serving, pour around one and one-half cups Bechamel Sauce, and garnish with yolks of two hard boiled eggs rubbed through a strainer, whites of hard-boiled eggs cut in strips, lemon cut fan-shaped and parley.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min