6 tablespoons butter
1/2 lb – 250 g Belgian endive, chopped
1/2 lb – 250 g potatoes, chopped
2 shallots, finely chopped
1 salt and freshly ground pepper to taste
1 lb – 500 g wolffish filets
2/3 cup – 16 cl dry white wine
2/3 cup – 16 cl fish stock

Preheat the oven to 375 degrees F. – 190° C

Melt half of the butter in a large skillet. Add the endive and potatoes and saut? until just tender.

Butter a baking dish and strew the shallots over the bottom, with a sprinkling of salt and pepper. Lay the fish on this bed, pour in the wine and stock, cover with foil and bake 10 minutes.

Transfer the potatoes and endive to a second baking dish, lay the fish on top, and cover with foil to keep warm.

Reduce the cooking liquid in the fish pan to a syrup, swirl in the remaining butter, taste for seasoning, and pour over the fish. Return to the oven uncovered for a few minutes to give the sauce a glaze.

4 servings.

Source: Jay Harlow in the San Francisco Chronicle, 10/6/93.

1 kg – 2,2 lb eels
80 g – 2,8 oz. butter
4 slices white bread
2 egg yolks
2,5 dl – 1 cup white wine
1 lemon
100 g – 3,5 oz. sorrel
tarragon
100 g – 3,5 oz. spinach
parsley
powdered thyme
sage
powdered bay leaves
salt and pepper

Chop some parsley, tarragon and sage. Wash and chop sorrel and spinach. Clean eels and cut into 3-inch pieces. Melt the butter and saut? the eels. Lower the heat and add spinach and sorrel. When these vegetables are wilted add wine, thyme, bay leaves, chopped parsley, tarragon and sage. Season with pepper and salt and let simmer for 15 minutes.

Cut the bread slices in 2 and brown them in butter. Keep warm. Beat the egg yolks with some sauce and add this mixture to the rest of the sauce. Don’t let it cook, or it will curdle!

Put the eels on the croutons, pour some sauce over them and serve at once.

4 servings.

Source: my collection

2 kg – 4,4 lb mussels
1 onion
1 dl – 3,3 fl. oz. dry white wine
parsley
1 dl – 3,3 fl. oz. cream
celery leaves
30 g – 1 oz. butter

Clean the mussels. Melt the butter in a pan. Chop the onion and fry it in the butter. Add the wine and some celery leaves and pepper. Add the mussels and cook them on high heat until they open. Remove the mussels and throw the empty shells away. Put the mussels in a dish and keep warm.
Pour the cream in the pan and add the chopped parsley. Boil for a few moments until slightly thickened. Pour the sauce over the mussels and serve at once with French loaves.

4 servings.

Source: my collection