Darnes de seer a la Peg Woffington (Seer with Peg Woffington sauce)

Ingredients

• 1 cut (enough to yield 6 slices) Seer fish (A single cut of seer fish (also known as king mackerel or wahoo), large enough to be divided into six slices approximately 1 inch thick. Ask your fishmonger to provide a thick, central cut for best results.)
• 1 knob (enough to grease the pie dish) Butter (Use unsalted or salted butter to grease the pie dish generously so the fish does not stick.)

Instructions

1. 1Place your cut of seer fish on a clean chopping board. Using a sharp knife, carefully divide it into six even slices, each approximately 1 inch (2.5 cm) thick. Try to keep the slices as uniform as possible so they will cook evenly later. A firm, confident cut through the flesh will give you the cleanest slices.
2. 2Lay each slice of seer fish flat on the chopping board. Using the palm of your hand or the flat side of a broad knife, gently press down on each slice to flatten it slightly. This helps the fish sit evenly in the dish and ensures a more even surface for any subsequent cooking or saucing. Do not press too hard — you simply want to even out the thickness, not crush the flesh.
3. 3Take a pie dish large enough to hold all six slices in a single layer. Using a small piece of paper towel or your fingers, rub butter generously over the entire inner surface of the dish — the base and sides — so it is well coated and the fish will not stick. Carefully lay the flattened fish slices into the buttered pie dish in a single, neat layer, ready for the next stage of cooking or saucing.