Boiled Turbot a la Bregitta

Ingredients

• Scrape and wash the turbot well
• with some water
• bay leaves
• pepper

Method

1. 1

   Put the turbot in a fish kettle with water, salt, bay leaves, and pepper.

2. 2

   Simmer slowly until well done.

3. 3

   Lift carefully, pour melted butter over, and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 111. The excerpt below is the record exactly as published.

pepper on each side; cook in oven eight to ten minutes — well covered. Arrange on a rice foundation with lobster sauce in the centre. Garnish with lobster claws. [If lobster is not at hand, shrimps can be [ used in place of it.] Serve as a fish dish for dinner. Mousse of Lobster a la Princesse. To one cup ground lob¬ ster take one cup fish mousse that has been flavored with sherry and colored lobster shade. Stuffed Fillet of Sole with Shrimps a la Walde Filet de Sole, farci de Crevettes, a la Walde Fillet the sole — about six inches in length and one and a half inches in width; double the slice lengthwise, making the upper part of the cutlet more narrow than the lower; stuff with shrimp mousse; * put them on a buttered pan facing the same way; decorate the THE SWEDISH, FRENCH, AMERICAN COOK BOOK 77 open part with the mousse, through a fluted tube, all around; put the tail of the shrimp in each. Cook in oven — well covered — with some sherry, from six to eight minutes. When done, arrange on a green decorated foundation with fried shrimps in the centre. Garnish with unpeeled shrimps and parsley. Serve with supreme sauce at the side as a fish entree for dinner. TURBOT ( Turbot ) Turbot is a very delicious and highly esteemed food fish. It resembles a large flounder. Its color is brownish on the upper side and white on the lower, or blind, side. It often weighs from thirty to forty pounds, and is in season from the latter part of January until June. It can be used in many different ways — such as fried, broiled, and steamed — and for various fancy dishes. Steamed Turbot ( Turbot cuit a la Vapeur ) a la Hollandaise Small turbots are the best, as the meat is more tender. If for a small dinner, take a piece of about four to five pounds; scrape, wash, and then fillet from the centre to the sides; remove all bones; join fillets together, forming them in the shape of a fish; put on a buttered pan with some sherry, pepper, and salt; steam in oven — tightly covered — for about twelve to fifteen minutes. When done, decorate with chopped truffles and chopped yolk of egg strips; and all around serve a rich hollandaise sauce. Garnish with lemon and parsley. Boiled Turbot ( Turbot houilli) a la Bregitta Scrape and wash the turbot well; put in a fish kettle on the drainer, with some water, salt, bay leaves

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