Turbot Fillets

Ingredients

• A small turbot
• two ounces of sweet butter
• a little pepper
• a little salt
• the strained juice of a lemon
• dredge the fillets with some flour

Method

1. 1

   Clean and dry the fish, and raise the flesh from the bones with a sharp knife.

2. 2

   Take off the dark skin, but leave the white skin untouched.

3. 3

   Divide the meat into neat pieces the size and shape of small cutlets, and either fry, stew, or bake them.

4. 4

   To fry them, dip them into beaten egg and bread-crumbs, fry in hot fat till they are lightly browned, drain them, serve neatly arranged like cutlets on a folded napkin, and garnish with fried parsley.

5. 5

   To bake them, put a pound of the filleted meat, arranged in a single layer, into a baking-dish with two ounces of sweet butter, a little pepper and salt, and the strained juice of a lemon.

6. 6

   Put them in a brisk oven, baste well with the liquor, and bake until done enough.

7. 7

   To stew them, remove all the skin from the fish, dredge the fillets with some flour, and fry them till they are lightly browned.

8. 8

   Put them into the stewpan, and pour over them as much nicely-seasoned stock as will cover them.

9. 9

   Let them stew gently until done enough.

10. 10

    Lift them out of the sauce with a fish-slice, lay them on a hot dish, and keep them warm.

11. 11

    Skim the gravy, thicken with a spoonful of brown thickening, add a spoonful of mushroom ketchup and a glassful of light wine, let it boil up, and strain it over the fish.

12. 12

    Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2046. The excerpt below is the record exactly as published.

a little salt if necessary, and two table- spoonfuls of thick cream. ' Put in about a pound of cold-dressed turbot, already freed from skin and bone, and divided into pieces an inch square. Let the fish get quite hot, and serve the curry on a hot dish, with a waU of boiled rice round it. Time, altogether, half an hour. Turbot Fillets. — A small turbot may be used for this purpose, or if a turbot is larger than is required for immediate use, it may be cut in halves, one half may be filleted, and the other half dressed in a different way. Clean and dry the fish, and raise the fiesh from the bones with a sharp knife. Take off the dark skin, but leave the white skin untouched. Di\dde the meat into neat pieces the size and shape of small cutlets, and either fry, stew, or bake them. To fry them, dip them into beaten egg and bread-crumbs, fr-y in hot fat tiU they are lightly browTied, drain them, serve neatly arranged like cutlets on a folded napkin, and garnish with fried parsley. To bake them, put a pound of the filleted meat, arranged in a single layer, into a baking- dish with two ounces of sweet butter, a little pepper and salt, and the strained juice of a lemon. Put them in a brisk oven, baste weU with the liquor, and bake until done enough. Dish them as Ibefore. To stew them, remove aU the skin from the fish, dredge the fillets with some flour

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