Fillet of whale with mushroom sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beluga whale meat |
| 1 | gram | Water |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Soda |
| 3 | tablespoons | Butter or margarine |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Flour |
| 1 | cup | Water |
| ½ | pounds | Mushrooms |
| 2 | tablespoons | Lemon juice |
| Salt and pepper | ||
Directions
MUSHROOM SAUCE
Slice the whale meat into 4 steaks.
Soak the meat for an hour in a brine made from one gallon of cold water and 2 tablespoons salt, to remove the blood. Drain the meat.
Place the meat in a pot, sprinkle 1 tablespoon soda over it then cover it with fresh water.
Bring the water slowly to a boil and let the meat simmer for for 20 minutes, skimming the surface of the liquid as necessary. Remove the meat, spread it out and pat dry.
Melt the butter in a heavy fry pan, sprinkle the meat with salt and pepper then place it in the melted butter in the fry pan over lowest heat and let stand of 1 hour, turning the steaks over once during this time.
Pour off the butter into a saucepan and use it for making the sauce.
Brown the meat on both sides in fry pan over high heat. Serve hot with mushroom sauce.
MUSHROOM SAUCE:
Add flour from melted butter poured from meat.
Stir until well blended, then add water and sliced mushrooms and cook until mushrooms are tender.
Add the lemon juice, season to taste, and pour the sauce over the meat.
Serves 4.
From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.
Typos by Bert Christensen
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