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Broiled Whitefish Fillet with Maître d’Hôtel Butter
Category: Fish and Shellfish, Dry-Heat Methods, broiling
Equipment: Bowl, spoon, broiler, pan
No. Servings: 10
Serving Size: 6 oz. (170g) fillet
Yield: 3.75 lb. (1.7 kg)
Ingredients
Maître d’hôtel butter:
12 oz.
butter, softened
4 tsp.
parsley, chopped
3 Tbsp.
lemons, juice of
to taste
salt
to taste
white pepper
Whitefish:
10 ea.
* whitefish fillets, skinless, 6 oz. (170 g)
4 fl. oz.
clarified butter
to taste
salt
to taste
white pepper
as needed
paprika (optional)
4 fl. oz.
water
Method
1
Combine ingredients for the butter and adjust seasoning.
2
**Form into a log about 1½ in. (4 cm) in diameter and roll tightly in plastic wrap or parchment paper. Refrigerate at or below 41°F (5°C) until ready to use.
3
Preheat a broiler to high heat.
4
Select a pan large enough to hold the fillets and brush with clarified butter.
5
Place the fillets on the pan and sprinkle with salt and pepper. Ladle the remaining butter over the fillets. Sprinkle fillets with paprika if desired.
6
Add water to the pan to help prevent fish from sticking.
7
**Place the pan under the broiler and cook for about seven minutes or until fish reaches an internal temperature of 145°F (63°C). Fish is done when the flesh flakes with a fork. Cooking time may vary depending on the heat of the broiler and thickness of the fillets.
8
Plate the fillets and top each one with a ¼ in. (0.5 cm) slice of the compound butter. Serve.