Kalcan Balighi Tavasi (Fried Turbot)

Ingredients

• eight pieces of young turbot
• a couple of shred shallots
• a tablespoonful of roughly chopped parsley
• one clove
• a pinch of nutmeg
• a quarter point of garlic
• twelve peppercorns
• a pinch of sugar
• a quarter pinch of paprica pepper
• a very little salt
• sufficient white wine to cover the fish

Method

1. 1

   Butter a shallow baking tin, place shallots, parsley, herbs, clove, nutmeg, garlic, peppercorns, sugar, paprika, and salt.

2. 2

   Place fillets on top and pour white wine to cover.

3. 3

   Cover with buttered paper and bake for 10-15 minutes.

4. 4

   Remove fillets, cool, egg and breadcrumb them, fry in boiling oil, and serve with sauce vinaigrette.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 260. The excerpt below is the record exactly as published.

Kalcan Balighi Tavasi. (Fried Turbot.) Cut eight pieces about four inches long and about one and a-quarter inches broad from a young turbot, freed from skin and bones. Butter a shallow baking tin with straight sides, and place therein a couple of shred shallots, a tablespoonful of roughly chopped parsley, a small bunch of fine herbs, one clove, a pinch 651 BANQUETS OF THE NATIONS of nutmeg, a quarter point of garlic, twelve peppercorns, a pinch of sugar, a quarter pinch of paprica pepper, and a very little salt. Place the fillets on top of these, and pour over sufficient white wine to cover the fish

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