European Stars And Stripes (Newspaper) - February 10, 1987, Darmstadt, Hesse                                Butter sauce enhances the flavor of halibut by Pierre Franey new York Twimasi am fascinated with foods hat arc essentially Neutral goods that almost demand id be matched with other goods to give them an identity. Potatoes Lor example take on stature when spiced with a Little cheese. Snails emerge from heir culinary shells when served with finely minced garlic butter and Parsley while the shapes and textures of Miller enl pastas can be discerned Only when the pasta is blended with a sauce any Hind of sauce from tomatoes to mushrooms Vodka or caviar. Halibut is another Neutral Lood. Sweet fleshed and Lender us Laste reminds me vaguely of Turbo but it begs to be dressed with a sauce whose flavor can act As a Oil. Enhancing the character of the Lish. Any number of sauces will do. I particularly like a Mailer d hol Lbutler. The butter consists basically of Bealing together fresh Butler with Parsley and Lemon juice Home Cooks May vary his by substituting vinegar Lor the Lemon and by adding Dijon style mislaid halibut has he added virtue of being easy to Cook. It is Best poached in a liquid made of water a Small amount of fresh milk Salt and Peppercorns Bay Leaf Parsley and rhyme. Simply Combine the fish with this liquid bring it to the Boi and Lei it simmer until tender. A 1-Inch thick w Pound halibut Sleak will Cook in approximately 5 to 7 minutes. Ii is then ready to be drained and served As accompaniments try Plain boiled buttered potatoes or the dish i decided on buttered Zucchini with baby carrots poached halibut had but f Tafea Abaca about 1-Inch thick met about Pound in weight a to taste it desired to Peppercorns 1 Bay Leaf 3 sprig Treah thyme or it Teaspoon dried 5 sprig Freak Parsley harm d hotel butter Wutti Mustard arrange the halibut steaks in one layer in a targe Kibet add cold water to cover to a depth of about one Inch above the top of the fish. Add the milk Sal Peppercorns Bay Leaf. Rhyme and Parsley. Bring to he boil and Lei simmer 5 to 7 minutes or until the fish flakes easily when tested with a Fork. Drain serve hot with the Mailer d Rottet Bulter spooned Over. Yield 4 Servings maitre d hotel butter with Mustard 2 Tablespoons finely chopped shallots it cup dry White wine 6 Tablespoons tatter at room temperature s Teaspoons Dijon Tyte Mustard t Tablespoon finely chopped Parsley Salt to taste it desired freshly ground Popper to taste 1 Taf spoon rashly squeezed Lemon juice Combine the shallots and wino in a Saucepan and Cook until the wine la almost but not quite completely evaporated. Scrape the mixture into a Small mixing bowl and Lei stand until Cool. Combine the butter Mustard Parsley sail Pepper and Vernon juice in a bowl. Start blending with a wire whisk and add the shallot mixture. Blend thoroughly. Yield about three fourths of a cup. Zucchini and carrots with butter sauce 30 baby aunts about Pound 2 medium file juice Tinl about to Pound 1 Tablespoon Buttof freshly ground Pepper to taste 1 Tablespoon Fin Tif chopped Parley. Trim the. Ends of each Carrot scrape the carrots. Trim the ends of the Zucchini and Cut them crosswise into 1 Winch lengths Cut each piece Lengthwise into quarters. Bring about z inches of water to the boil in the Bottom of a Steamer. Put the carrots in a Steamer rack and place on the Bottom rack cover closely and steam 7 to 10 minutes or until almost tender. Add the Zucchini pieces and steam 3 to 4 minutes longer. Spoon the pieces into a Skillet and add the Butler Lemon juice. Salt and Pepper Sprinkle Wilh Parsley and serve. Yield 4 Servings step by step Pierre Franey with Sharp to Klefti knife make a Diagonal Iii Nion isl behind inc Puccio my Fin at the Bill  lipid Bottom. �  be careful no i to eol through the Center Bone in Wal inc Blide in vent inches Ini flesh 11 he Hod. Where the Pirn Inci Sion ended then run ii tax Nice to of inc Backbone from Hud to jul. Repeat this Mellon invt no More limn i you work your by to the Back Bone pull Tif inc flesh in a with you free hand As you a. Fish fillet the easy Way when buying fresh Lish Lor fillets. I buy the whole Tish. Nol a slip of Barety identifiable skinless Boneless while flesh that will dry Oul if left lost in the refrigerator Loo far in Advance of cooking Al Home i fillet the fish just before cooking. The Arl of filleting is not Itic daunting ask that most people think. Ii is easily accomplished and with a Lille practice quickly done belter wish markets will Lille whole Lish Lor you til you should know How to do it yourself. The Best once you hive reichrd Ibe bid thong Yenty run Ibe knife along Phelop of ii from Hud id Uil ind Lien along incl her tide of it w k"5kfl us remain to Del. Continue Ibe Hraur to lion of the knife u be foil. Tiu Pult int my us Dob Unta it Ollre Fillol i in moved. By the off Lyl on the rutting Board Ahi Side Ikin a trim by Excel Ikin or Mil Doph i slut Nuy dint to in pc Tamur. Tomihei fifa Over and a Morv the filled from the other vie in the we pc ton. Knife Lor the of has an 8-to-Io-Inch Long slightly Heible Blade. Not Only is a whole gutted f so easier to assess Lor freshness. But ii also tends to hold up belter than precut fillets. The Best Way to judge freshness is by looking the Lish straight in the eyes they should be Clear and Bright never Cloudy. Also examine the skin Lor any discoloration and Check to see thai the underside of the Gills is a Bright red color hold the Uil with one hand Aruj make an Inciyan where inc fifth Brogini. Being careful nol to Cut through the thin. Lay the knife nearly Flat and work the Blade along it Virt Tram la i to hc4dai thu inc time Lui Jonh � on the Uil to twp move the Snifen Lori. Remove to a from other filial Page 16 the stars and stripes tuesday february 10.1987