Turbot with Anchovy Cream
From A handbook of fish cookery, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
garnish with parsley, thicken the butter slightly, stir in a spoonful of chopped parsley and a squeeze of lemon juice, and pour the sauce round the fish. Trout, Boiled. — Fresh trout is excel- lent if boiled in '^court-bouillon^' for ten to fifteen minutes, then drained and served with Dutch sauce or melted butter. This method is similar to that recom- mended by the great Izaak Walton. Turbot. — The turbot is the king of flat fish, and is justly held in high estima- TESTED RECIPES. 75 tion. It is rather an expensive fish, and is mostly sold by size. At its best from February to August. It will keep good for a day, or even two, if slightly salted. Salt should be rubbed all over to help to remove the slime. The fins should not be cut off, but an incision should be made all the way down the middle of the backbone on the dark side to prevent the white side cracking. Lemon juice rubbed over it helps to preserve the colour. Any unsightly spots on the white side may be removed by rubbing with salt and lemon juice. Turbot, Boiled. — After preparing the turbot according to the directions given above, lay it in the turbot kettle and cover with cold water to the depth of an inch. Allow a good handful of salt to a gallon of water. Bring it up to boiling point as quickly as possible, and remove the scum as it rises. When it boils draw it aside to simmer gently, watch it care- fully, and as soon as it shows signs of the flesh shrinking from the bone, lift it out on the drainer, let it drain a minute, then slide it carefully on to a clean napkin. Garnish with parsley, cut lemons, and if 76 TESTED RECIPES. a few crayfish are obtainable they add greatly to the beauty of the dish. A sprinkling of lobster coral on the white surface is very pretty. Whatever sauce accompanies boiled turbot, it should be brought to table in a tureen. A pretty way of garnishing boiled turbot in summer time is to surround it with a border of nasturtium flowers. Turbot, with Anchovy Cream. — Boil a medium sized turbot according to the last recipe — by the way, a turbot ought to be thick and of a creamy white colour ; if thin and bluish looking it is not a good one. Lay the fish on a hot dish without a napkin, cover to keep it hot. Then into half a pint of plain melted butter, stir in a good teaspoonful of essence of anchovies, and a quarter of a pint of rich cream ; let it nearly boil, then pour over the turbot. Chop small a few pickled gherkins and capers, strew them over the surface. Before bringing to table, make a border round this of new kidney potatoes, well boiled but not broken
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