Baked Turbot a la Gilbert Ledley

Ingredients

• buttered pan
• egg on the top
• sprinkle with bread crumbs
• sherry
• water
• small tablespoon of flour
• half cup of the fish broth
• half cup tomato juice
• half cup of rich cream
• squeeze of onion
• pepper
• salt

Method

1. 1

   Fillet the turbot; form in shape of a fish; put on a buttered pan, egg on the top; sprinkle with bread crumbs.

2. 2

   Bake for twenty-five to thirty-five minutes.

3. 3

   For sauce, mix flour, fish broth, onion, pepper, salt, and tomato juice; strain and add cream before serving.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 115. The excerpt below is the record exactly as published.

pepper on each side. Steam in oven, in a pan with pepper, salt, and sherry, for about eight to twelve minutes, according to heat of the oven. Arrange on a foundation of rice with a hollandaise sauce, for dinner or luncheon. Garnish with crab claws all around and parsley. Stuffed Turbot with Shrimps a la Gimo Turbot farci de Crevettes, a la Gimo Fillet the turbot; take two pieces and form in shape of a fish; stuff with shrimp mousse — to one cup mousse take one cup shrimps that have been cooked and ground through machine; flavor with sherry, pepper, and salt. Stuff the fish; put the other pieces on top; decorate with a shrimp mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — sixteen to eighteen minutes. Place on a hot platter, garnish with unpeeled shrimps around, and parsley, with a newbourg sauce. [This dish can be made large enough for eight to twelve people.] Serve for dinner. Turbot a la Marguerite Fillet the turbot; roll about four inches around and two inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes — covered. Arrange on a platter; sprinkle with chopped parsley with bordelaise sauce all around. Garnish with parsley and lemon. Serve for luncheon or supper. Baked Turbot ( Turbot cuit au four ) a la Gilbert Ledley Fillet the turbot; form in shape of a fish — size according to the number of people to be served; put on a buttered pan, egg on the top; sprinkle with bread crumbs; put some pieces of butter on the top of the fish, and sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. Serve with the sauce made as follows from the pan that the fish is baked in: Put a small table¬ spoon of flour in the pan; then add half cup of the fish broth made from the bones of the turbot, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup of rich cream

Cook this with the app: pantry check, scaling, and the assistant.