Calcan Prajit (Baked Turbot)

Ingredients

• a small turbot
• thickly butter a shallow baking dish
• some slices of onion
• a few sliced mushrooms
• a couple of bay leaves, two or three cloves
• salt and pepper to taste
• moisten to height with an equal quantity of white wine and water
• the beaten yolks of two eggs
• the strained juice of half a lemon

Method

1. 1

   Clean and wash the turbot.

2. 2

   Butter a baking dish, place onion slices at the bottom, lay the fish on them, add mushrooms, bay leaves, cloves, salt, and pepper.

3. 3

   Moisten with equal parts of white wine and water.

4. 4

   Bake for half an hour, basting occasionally.

5. 5

   After cooking, strain the liquor, thicken with brown Financiare sauce seasoned with nutmeg, stir in beaten egg yolks and lemon juice, pour over the fish, and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 202. The excerpt below is the record exactly as published.

Calcan Prajit. (Baked Turbot.) Clean and wash a small turbot ; thickly butter a shallow baking dish ; place some slices of onion at the bottom, and lay the fish on them. Put in a few sliced mushrooms, a couple of bay leaves, two or three cloves, salt and pepper to taste. Moisten to height with an equal quantity of white wine and water. Bake in a moderate oven for half an hour, basting occasionally. When the fish is cooked, place it on a dish, strain the liquor, which thicken with a brown Financiare sauce seasoned with a little nutmeg. Stir the sauce over the fire until boiling, then move to the side of the fire, and stir in the beaten yolks of two eggs and the strained juice of half a lemon

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