Turbot Salad

Ingredients

• remains of cold turbot
• two large fresh lettuces
• beaten yolks of two eggs
• a teaspoonful of made mustard
• four spoonsful of oil
• one of tarragon vinegar
• salt and pepper

Method

1. 1

   Remove skin and bone from the turbot, cut into inch-square pieces, season with salt, pepper, and vinegar.

2. 2

   Prepare a dressing with egg yolks, mustard, oil, and vinegar.

3. 3

   Layer lettuce, fish, and dressing in a bowl, garnishing with sliced beetroot and hard-boiled eggs.

4. 4

   Chill for half an hour before serving.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 25. The excerpt below is the record exactly as published.

Turbot Salad. — The remains of cold turbot will make an excellent salad. Free it from all skin and bone, and divide into pieces about an inch square. Sprinkle the pieces with salt and pepper and a little vinegar. Take two large fresh lettuces, let them be quite clean and dry. Make a dressing for the salad of the beaten yolks of two eggs, a teaspoonful of made mustard, salt and pepper, four spoonsful of oil, and one of tarragon vinegar

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