Baked Halibut
Ingredients
Directions
Prepare
Take about four pounds of halibut.
Put it in your baking pan.
Dredge with a little flour and salt.
Cut up some salt pork into minute bits.
Place the pork on top of the halibut.
Bake
Pour hot water into your pan.
Bake about one hour.
Make the gravy
Make a gravy of tgg, butter, flour and water, in quantity to suit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Halibut
- The main protein, which turns flaky and tender as it bakes.
- Salt pork (in the method)
- Renders fat over the fish, adding moisture and savory flavor as it cooks.
- Flour (in the method)
- Lightly coats the fish, helping it brown and giving the gravy body.
The step that matters
Bake about one hour. Halibut is lean and dries out quickly when overbaked. It is done when it flakes easily at the thickest point, so check it before the full hour is up.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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