Filets de Turbot à la Florentine

Ingredients

• Cut some turbot into small fillets
• well-buttered
• moisten with a glass of white wine
• layer of prepared spinach
• layer of bechamel sauce
• sufficient grated cheese to flavour
• some bread-crumbs
• oiled butter

Method

1. 1

   Cut some turbot into small fillets, remove the skin and place in a saute-pan well-buttered, season the fish, moisten with a glass of white wine, and cook for ten minutes in the oven.

2. 2

   Range them neatly on a silver-plated dish, and put a layer of prepared spinach over the fillets, so as to completely cover them, pour over this a layer of bechamel sauce, mixed with sufficient grated cheese to flavour, sprinkle over the top some bread-crumbs, grated cheese, and oiled butter, and bake in a very hot oven for about ten minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 167. The excerpt below is the record exactly as published.

Filets de Turbot d la Florentine. — This is one of the most tasty ways of serving turbot .or any kind of white fish. Cut some turbot into small fillets — remove the skin and place in a saute- pan well-buttered, season the fish, moisten with a glass of white wine, and cook for ten minutes in the oven. Range them neatly on a silver- plated dish, and put a layer of prepared spinach over the fillets, so as to completely cover them, pour over this a layer of bechamel sauce, mixed with sufficient grated cheese to flavour, sprinkle over the top some bread-crumbs, grated cheese, and oiled butter

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