Filets de Turbot à la Salamandre

Ingredients

• Procure a piece of turbot (tail end) weighing about 2£ lb.
• Remove the dark skin
• buttered
• season with pepper and salt
• two finely chopped shallots
• half a gill of white wine
• a tablespoonful of stock
• Cover with buttered paper
• about a gill of white sauce (veloutee or bechamel)
• one or two yolks of eggs
• a tablespoonful of cream
• grated cheese (Parmesan or Gruyere)
• a few bread-crumbs

Method

1. 1

   Procure a piece of turbot (tail end) weighing about 2£ lb.

2. 2

   Remove the dark skin, and fillet, trim, flatten, and pare into heart-shaped slices, range them neatly in a buttered saute-pan, season with pepper and salt, sprinkle over two finely chopped shallots, and add about half an ounce of butter divided into little bits; moisten with half a gill of white wine and a tablespoonful of stock.

3. 3

   Cover with buttered paper and cook in a slow oven for fifteen minutes, pour off the liquor and put it in a saucepan with about a gill of white sauce (veloutee or bechamel), heat up, stir in one or two yolks of eggs and a tablespoonful of cream, and cook until it binds.

4. 4

   Dish up the cooked fillets in a row on a buttered dish.

5. 5

   Strain the sauce over the fish so as to well coat it.

6. 6

   Sprinkle the top with grated cheese and a few bread-crumbs, brown in a very hot oven, or under a hot salamander, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 168. The excerpt below is the record exactly as published.

Filets de Turbot d la Salamandre. — Procure a piece of turbot (tail end) weighing about 2£ lb. Remove the dark skin, and fillet, trim, flatten, and pare into heart-shaped slices, range them neatly in a buttered saute-pan, season with pepper and salt, sprinkle over two finely chopped shallots, and add about half an ounce of butter divided into little bits ; moisten with half a gill of white wine and a tablespoonful of stock. Cover with buttered paper and cook in a slow oven for fifteen minutes, pour off the liquor and put it in a saucepan with about a gill of white sauce (veloutee or bechamel) (Nos. 202 or 206), heat up, stir in one or two yolks of eggs and a tablespoonful of cream, and cook until it binds. Dish up the cooked fillets in a row on a buttered dish. Strain the sauce over the fish so as to well coat it. Sprinkle the top with grated cheese (Parmesan or Gruyere) and a few bread-crumbs

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