Fillets of Turbot a Lindienne

Ingredients

• a small turbot
• three ounces of butter
• a gill of fish broth
• two tablespoonfuls of curry paste or powder
• a gill of Veloute sauce
• an ounce of butter

Method

1. 1

   Clean and trim the turbot, cut it into scallops.

2. 2

   Place in a sauté-pan with butter, fish broth, and curry paste.

3. 3

   Simmer with the lid on for 20 minutes.

4. 4

   Add Veloute sauce, boil for 3 minutes, dish up the fillets in a circle, pass the sauce through a sieve, mix with butter, pour over the fillets, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 79. The excerpt below is the record exactly as published.

FILLETS OF TURBOT A LINDIENNE. After having cleaned and trimmed a small turbot, or pait of one, as in No. 398, cut it in scollops/ place them in a saut^-pan with three ounces of butter, a gill of fish broth or boiling water, and two tablespoonfuls of curry paste or powder nicely sprinkled and mixed with the broth ; let this simmer, with the lid on the saut6pan, for twenly minutes; after which, add to it a gUl of Veloute sauce (No, 153). Let the whole boil together for three minutes longer, then dish up the fillets, by laying one over the other in a circle, pass the sauce through a tammy sieve, make it hot again, mix with it an ounce of butter

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