Stuffed Turbot with Crab a la Ericsson Hammond

Ingredients

• one cup crab meat
• half cup fish mousse
• pepper
• salt
• strip of truffle
• strip of Spanish pepper

Method

1. 1

   Fillet the turbot and press out nice pieces.

2. 2

   Make a mousse with the leftover pieces, egg white, cream, and milk.

3. 3

   Mix crab meat with fish mousse, add pepper and salt.

4. 4

   Put crab on each piece, roll, and decorate with truffle and Spanish pepper.

5. 5

   Steam in the oven for 8-12 minutes.

6. 6

   Arrange on a foundation of rice with hollandaise sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 114. The excerpt below is the record exactly as published.

Stuffed Turbot with Crab a la Ericsson Hammond Turbot fare i de Crabe, a la Ericsson Hammond Fillet the turbot and press out nice pieces about three inches long and two inches wide. The pieces that are left, put through machine, with white of egg unbeaten, and press through a sieve. Stir on ice — adding half cream and half milk, pepper, and salt — and make into a mousse. Take to half cup fish mousse one cup crab meat, pepper, and salt. Put one tablespoon of the crab on each piece and roll. Egg down the centre lengthwise with white of egg; decorate with a strip of truffle on it and a strip of Spanish pepper

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