Broiled Turbot

Ingredients

• a small turbot
• pepper
• salt
• four tablespoonfuls of oil
• two of vinegar or lemon-juice

Method

1. 1

   Clean and dry the turbot, season, and marinate in oil and vinegar.

2. 2

   Broil over a slow fire, brushing with marinade, until flesh leaves the bone easily.

3. 3

   Serve with white sauce or oyster sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 149. The excerpt below is the record exactly as published.

a small turbot, and dry it well. Lay it on a dish, sprinkle a little pepper and salt on it, and pour over it four table- spoonfuls of oil and two of vinegar or lemon -juice. When it is to be dressed, place it in a double gridiron and broil it over a slow, clear fire. Turn it every five or six minutes, and on each occasion brush it over with the marinade in the dish. When it is done enough — that is, when the flesh will leave the bone easily — put it upon a hot dish, and pour over it some good white sauce, or oyster sauce, or mussel sauce. Garnish with parsley and prawns. Time to broil, about half an hour. Turbot a la Bechamel. — This is a favorite method of dressing the re- mains of boiled turbot. Remove the flesh from the bones while it is still warm, if possible; divide it into con- venient-sized pieces, and take away all the skin. Put a pint of milk or cream, or equal parts of either milk and white stock or milk and cream, into a stewpan with a strip of thin lemon -rind, a finely minced shallot, six peppercorns, and half a teaspoon- ful of salt. Let it boil for ten minutes, then strain and thicken it with a large table-spoonful of flour mixed smoothly with a little cream or butter. Stir the sauce over a gentle fire for five minutes, put in the slices of fish, and when they are quite hot turn the whole preparation upon a hot dish. A few oysters may be added to the sauce, if liked, and, if milk only is used, the sauce may be made richer by adding the yolks of two eggs mixed with a little cream. If this is done, care must be taken not to let the sauce boil after the eggs are added. Garnish the dish with sliced lemon and parsley, or with potato croquettes or toasted sippets. Time, three or four minutes to heat the fish in the sauce. Turbot a la Creme. — Take the flesh from the remains of a boiled turbot, free it from bones and skin, and di- vide it into neat pieces; season with a little salt, pepper

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