Filets de Turbot, Isabel Style

Ingredients

• 1 to 1 1/2 lb. turbot
• 1 glass Sauterne
• mirepoix (1 a sliced onion, 1 bay-leaf, 1 oz. butter, 1 sliced carrot)
• fish stock made from fish bones, etc.
• 1 table-spoonful Lemco
• salt and pepper
• 6 oysters
• 3 potatoes
• and Italian potato border.

Method

1. 1

   Bone the fish, and cut into neat portions, not too thin, removing the black skin.

2. 2

   Place the pieces in a braising pan on a mirepoix made from above-named ingredients.

3. 3

   Season with salt and pepper, moisten with the wine, and cover, then braise (white) adding a little fish stock, previously made from the fish bones and skin, and then well reduced with the Lemco or meat glaze.

4. 4

   When the pieces of turbot are sufficiently braised, take them up carefully, and keep hot.

5. 5

   Prepare a neatly shaped border of marquise potato puree in an oval dish, and bake in the oven.

6. 6

   Next prepare the sauce from above-given ingredients.

7. 7

   Dress the turbot neatly in the dish, and sauce over carefully.

8. 8

   Garnish with the oysters poached in stock, and cut in halves, also mushroom heads and small marble-shaped potatoes cooked in fish stock.

9. 9

   Arrange the former in groups, and the potatoes in a line in centre of dish.

10. 10

    Serve hot, and hand remainder of sauce round separately.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 21. The excerpt below is the record exactly as published.

Fillets of Turbot, Isabel Style.) i| lb. turbot, I glass Sauterne, mirepoix (| a sliced onion, i bay -leaf, i oz. butter, i sliced carrot), fish stock made from fish bones, etc., i table-spoonful Lemco, salt and pepper, 6 oysters, 3 potatoes, and Italian potato border.

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