Halibut Timbales II
A main built around milk and yolk 1 egg.
contains dairycontains eggscontains fish
Ingredients
US
Metric
- 1 lb. halibut
- ⅔ cup milk
- Yolk 1 egg
- 1¼ teaspoons salt
- ¼ teaspoon pepper
- Few grains cayenne
- ⅔ teaspoon corn-starch
- ⅓ cup thick cream
Make it lactose-friendly
- ⅔ cup milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup thick cream → lactose-free cream or coconut cream
Steps
- Force fish through a meat chopper, then rub through a sieve or finely chop. Add yolk of egg, seasonings, corn-starch, and cream beaten until stiff. Cook same as Halibut Timbales I and serve with Cream or Lobster Sauce.
Nutrition (estimated, per serving)
| Calories | 554 |
|---|---|
| Protein | 36.4 g |
| Fat | 41.7 g |
| Carbs | 6.4 g |
| Fiber | 0.1 g |
| Sodium | 1719 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States