Stewed Turbot

Ingredients

• three or four pounds of turbot
• two ounces of butter
• a glass of marsala or port wine
• a small bunch of herbs
• a small tumblerful of water, or fish stock if procurable
• Sprinkle with pepper
• and salt
• one gill of cream
• about the same quantity of Neapolitan sauce

Method

1. 1

   Place turbot in a stewpan with butter, wine, and herbs.

2. 2

   Add water or fish stock, sprinkle with pepper and salt, cover with buttered paper, and cook slowly.

3. 3

   After fish is tender, remove and keep hot.

4. 4

   Add sliced mushrooms to the fish liquor, simmer, remove herbs, skim, and add cream and Neapolitan sauce.

5. 5

   Heat and pour over fish before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 68. The excerpt below is the record exactly as published.

Stewed Turbot. Place three or four pounds of turbot in a stewpan with two ounces of butter, a glass of marsala or port wine, and a small bunch of herbs. To this add a small tumblerful of water, or fish stock if procurable. Sprinkle with pepper and salt, place a sheet of buttered paper over the whole and cook very slowly in the oven or on the hob. When the fish is quite tender take it out and keep hot. Now slice about a dozen button mushrooms and add them to the fish liquor. Simmer till the mushrooms are done, then re- move the herbs, skim carefully, and add one gill of cream and about the same quantity of Neapolitan sauce

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