Turbot a la Creme

Ingredients

• a small piece (about 1 lbs.) of turbot
• a small onion, sliced
• a gill of water
• a gill of milk
• the juice of half a lemon
• a yolk of egg
• salt
• pepper
• a grate of nutmeg
• slices of lemon
• parsley

Method

1. 1

   Procure a small piece of turbot, remove the black skin and wipe the fish with a damp cloth, season with salt, put it in a well buttered paper-bag with a small onion, sliced, a gill of water, a gill of milk, and the juice of half a lemon.

2. 2

   Fold in the end of the bag and fasten with clips; turn up the corners of the bag and place it in the oven on a wire grid, cook for about 25 minutes.

3. 3

   When done, slit open the bag, take out the turbot, and put it on a hot dish; mix cream with a yolk of egg, season, pour in the liquid from the bag, stir well, and pour over the fish; garnish and serve hot.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

Turbot a la Creme. Procure a small piece (about 1\ lbs.) of turbot, remove the black skin and wipe the fish with a damp cloth, season with salt, put it in a well buttered paper-bag, with a small onion, sliced, a gill of water, a gill of milk, and, if liked, the juice of half a lemon. Fold in the end of the bag and fasten with clips; turn up, also, the four corners of the bag and place it in the oven on a wire grid, cook in moderate heat for about 25 minutes, or longer, according to the thickness of the fish. When done, slit open the bag care- fully, take out the turbot, and put it on a hot dish; mix, in a small basin previously heated, a little cream with a yolk of egg, season with salt, pepper, and a grate of nutmeg, pour in the liquid found in the paper-bag, stir well, and pour over the fish; garnish with slices of lemon and parsley

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