TURBOT
- Калкан, большая псетта, тюрбо
BOILED TURBOT
Wash the fish carefully and soak it for an hour in salted water, drain, and rinse in fresh water. With a sharp knife score the black skin in a straight line from head to tail. Boil the fish in salted and acidulated water to cover, drain, garnish with parsley and lemon, and serve with any preferred sauce.
BROILED TURBOT
Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice. Drain, broil, and serve with any preferred sauce.
BROILED TURBOT À LA PROVENCE
Soak the fish for four hours in a marinade of oil and lemon-juice, seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and garlic. Drain, broil the fish on one side, and put in a buttered baking-dish with the marinade. Add two cupfuls of white wine, and bake, basting frequently. Take up the fish, and add the remainder of the bottle of wine to the liquid. Boil for five minutes, rub through a sieve, thicken with butter and flour cooked together, season with anchovy paste, minced parsley, and capers. Pour over the fish and serve.
BAKED TURBOT
Rub a small cleaned turbot with melted butter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a buttered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with butter, bake, and serve with any preferred sauce.
TURBOT À LA BÉCHAMEL
Reheat cold flaked turbot in a Béchamel Sauce, adding a few cooked oysters.
TURBOT AU BEURRE NOIR
Cut cold cooked turbot into small fillets. Brown half a cupful of butter, add tarragon vinegar to taste, and pepper, salt, and minced parsley to season. Reheat the fish in the sauce and serve.
TURBOT À LA CRÈME—I
Reheat cold flaked turbot in a Cream Sauce, seasoning with grated nutmeg and lemon-juice.
TURBOT À LA CRÈME—II
Cook together three tablespoonfuls each of butter and flour, add a quart of cream and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. Butter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with chopped eggs and parsley.
TURBOT AU GRATIN—I
Remove the skin, fat, and bone from cold turbot, and flake fine with a fork. Fry in butter a slice of onion chopped, a small slice of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a tablespoonful of flour, one cupful of milk, and half a cupful of stock or water. Cook until thick, stirring constantly. Season with salt and pepper and rub through a sieve. Put a layer of the flaked fish in the bottom of a buttered baking-dish, spread with the sauce, sprinkle with grated Parmesan cheese, and repeat until the dish is full. Cover with crumbs, sprinkle with cheese, dot with butter, and brown in the oven.
TURBOT AU GRATIN—II
Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel Sauce to which has been added the yolks of four eggs well-beaten, half a cupful of grated Parmesan cheese, and lemon-juice and grated nutmeg to season. Mix lightly, put into a buttered baking-dish, cover with crumbs, sprinkle with Parmesan cheese, dot with butter, and brown in the oven. Cream may be poured over the fish before sprinkling with the crumbs.
TURBOT À LA HOLLANDAISE
Clean a medium sized turbot and make a deep incision down the back from head to tail. Rub with lemon-juice and boil in salted and acidulated water until tender. Drain and serve with Hollandaise Sauce.
FILLETS OF TURBOT À L'INDIENNE
Cut a small turbot into fillets and fry in butter with a little curry powder to season. Serve with Velouté Sauce.
FILLETS OF TURBOT À LA MARÉCHALE
Clean and boil the fish and cut into convenient pieces for serving. Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, dip in beaten egg, then in seasoned crumbs, and fry. Serve with any preferred sauce.
FILLETS OF TURBOT À LA RAVIGOTE
Sauté the prepared fillets in butter, seasoning with salt, pepper, and lemon-juice. Drain, and serve with Ravigote Sauce.
FILLETS OF TURBOT
Soak a medium sized turbot in salted water for half an hour, drain, rinse in fresh water, and cut into fillets. Dip in seasoned melted butter and broil or sauté in melted butter. Serve with Maître d'Hôtel Sauce.
FILLETS OF TURBOT WITH CREAM
Separate cold cooked turbot into fillets and reheat in a Cream Sauce.
Turbot au champagne
(as it was probably served at the Porterhouse Feast)
Imperial
4 large turbot fillets, skinned
1/2 pint champagne or sparkling white wine
1 bay leaf
salt and freshly ground pepper
2 oz butter
1 onion, finely chopped
1 bunch watercress, trimmed
1/2 pint warm milk
Metric
4 large turbot fillets, skinned
300 ml champagne or sparkling white wine
1 bay leaf
salt and freshly ground pepper
50 g butter
1 onion, finely chopped
1 bunch watercress, trimmed
300 ml warm milk
Arrange the turbot fillets in a large shallow dish with the tail ends towards the centre. Pour over the wine, then add the bay leaf and seasoning. Cover and MICROWAVE ON HIGH for 8 minutes, turning the dish halfway through cooking. Remove the bay leaf and recover.
Combine the butter and onion in a large shallow dish and MICROWAVE ON HIGH for 3 minutes. Reserve a few watercress sprigs for garnish and chop the remainder. Stir into the onion with the milk and seasoning and MICROWAVE ON HIGH for 3 minutes, stirring two or three times during cooking. Cool then puree in a blender. Adjust seasoning and pour a little of the sauce over the fish. MICROWAVE ON HIGH for 1 minute. Garnish with watercress and serve the remaining sauce separately.
Serves 4 |
