Fried Turbot a la Montana

Ingredients

• hot fat
• parsley
• baskets of lemon
• tartare sauce

Method

1. 1

   Fillet the turbot; cut in diamond shapes; dip in egg and bread crumbs, fry in hot fat for two to three minutes.

2. 2

   Dress in a crown around a pyramid of potatoes.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 115. The excerpt below is the record exactly as published.

parsley. Stuffed Turbot with Shrimps a la Gimo Turbot farci de Crevettes, a la Gimo Fillet the turbot; take two pieces and form in shape of a fish; stuff with shrimp mousse — to one cup mousse take one cup shrimps that have been cooked and ground through machine; flavor with sherry, pepper, and salt. Stuff the fish; put the other pieces on top; decorate with a shrimp mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — sixteen to eighteen minutes. Place on a hot platter, garnish with unpeeled shrimps around, and parsley, with a newbourg sauce. [This dish can be made large enough for eight to twelve people.] Serve for dinner. Turbot a la Marguerite Fillet the turbot; roll about four inches around and two inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes — covered. Arrange on a platter; sprinkle with chopped parsley with bordelaise sauce all around. Garnish with parsley and lemon. Serve for luncheon or supper. Baked Turbot ( Turbot cuit au four ) a la Gilbert Ledley Fillet the turbot; form in shape of a fish — size according to the number of people to be served; put on a buttered pan, egg on the top; sprinkle with bread crumbs; put some pieces of butter on the top of the fish, and sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. Serve with the sauce made as follows from the pan that the fish is baked in: Put a small table¬ spoon of flour in the pan; then add half cup of the fish broth made from the bones of the turbot, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup of rich cream. Some Rhine wine will improve this sauce immensely. Garnish all around with tomatoes, lemon, and parsley. Serve for dinner. Stuffed Turbot with Mousse of Lobster a la Alexandra Turbot farci de Mousse de Homard, a la Alexandra Fillet the turbot and cut in pieces two and a half inches long by two inches wide; stuff with lobster mousse; roll; egg the fillets in the centre; then put a row of chopped truffles lengthwise on top of the row; put on a buttered pan with some sherry, pepper, and salt; cook in the oven from eight to ten minutes — well covered. Arrange on a rice foundation with a newbourg, hollandaise, bearnaise, or lobster sauce in the centre. [If with lobster sauce, garnish with the claws all around.] Serve as fish entree for luncheon or dinner. Lobster Mousse. One cup ground lobster, one cup mousse of salmon colored the lobster shade; flavor with sherry, pepper, and salt. 80 THE SWEDISH, FRENCH, Turbot a la Sauterne Cut the turbot three or four inches long and two inches wide; then roll. Put on a buttered pan with some sherry, pepper, and salt; cook in oven from eight to ten minutes — well covered. Cover with a thick sauterne sauce and then with a strip of Spanish pepper, lengthwise. Arrange on a green foundation with hollandaise sauce in the centre. Garnish with parsley. Entree for dinner or luncheon. Fried Turbot ( Turbot frit) a la Montana Fillet the turbot; press very thin; cut in individual large diamond shapes; dip in egg and bread crumbs, fry in very hot fat from two to three minutes. When serving, dress in a crown around a pyra¬ mid of potatoes. Garnish with parsley and baskets of lemon filled with tartare sauce

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