Turbot with Spinach a la Digre

Ingredients

• three inches long
• tablespoon of the spinach stuffing
• pepper
• salt
• sherry

Method

1. 1

   Fillet the turbot; put spinach stuffing on each, roll; cook in oven for eight to ten minutes.

2. 2

   Serve on a white foundation with hollandaise sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 115. The excerpt below is the record exactly as published.

pepper on each side. Steam in oven, in a pan with pepper, salt, and sherry, for about eight to twelve minutes, according to heat of the oven. Arrange on a foundation of rice with a hollandaise sauce, for dinner or luncheon. Garnish with crab claws all around and parsley. Stuffed Turbot with Shrimps a la Gimo Turbot farci de Crevettes, a la Gimo Fillet the turbot; take two pieces and form in shape of a fish; stuff with shrimp mousse — to one cup mousse take one cup shrimps that have been cooked and ground through machine; flavor with sherry, pepper, and salt. Stuff the fish; put the other pieces on top; decorate with a shrimp mousse around; make a separation for the head and decorate on a bias with alternate rows of mousse and chopped truffles; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — sixteen to eighteen minutes. Place on a hot platter, garnish with unpeeled shrimps around, and parsley, with a newbourg sauce. [This dish can be made large enough for eight to twelve people.] Serve for dinner. Turbot a la Marguerite Fillet the turbot; roll about four inches around and two inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes — covered. Arrange on a platter; sprinkle with chopped parsley with bordelaise sauce all around. Garnish with parsley and lemon. Serve for luncheon or supper. Baked Turbot ( Turbot cuit au four ) a la Gilbert Ledley Fillet the turbot; form in shape of a fish — size according to the number of people to be served; put on a buttered pan, egg on the top; sprinkle with bread crumbs; put some pieces of butter on the top of the fish, and sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. Serve with the sauce made as follows from the pan that the fish is baked in: Put a small table¬ spoon of flour in the pan; then add half cup of the fish broth made from the bones of the turbot, a little squeeze of onion, pepper, salt, and half cup tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup of rich cream. Some Rhine wine will improve this sauce immensely. Garnish all around with tomatoes, lemon, and parsley. Serve for dinner. Stuffed Turbot with Mousse of Lobster a la Alexandra Turbot farci de Mousse de Homard, a la Alexandra Fillet the turbot and cut in pieces two and a half inches long by two inches wide; stuff with lobster mousse; roll; egg the fillets in the centre; then put a row of chopped truffles lengthwise on top of the row; put on a buttered pan with some sherry, pepper, and salt; cook in the oven from eight to ten minutes — well covered. Arrange on a rice foundation with a newbourg, hollandaise, bearnaise, or lobster sauce in the centre. [If with lobster sauce, garnish with the claws all around.] Serve as fish entree for luncheon or dinner. Lobster Mousse. One cup ground lobster, one cup mousse of salmon colored the lobster shade; flavor with sherry, pepper, and salt. 80 THE SWEDISH, FRENCH, Turbot a la Sauterne Cut the turbot three or four inches long and two inches wide; then roll. Put on a buttered pan with some sherry, pepper, and salt; cook in oven from eight to ten minutes — well covered. Cover with a thick sauterne sauce and then with a strip of Spanish pepper, lengthwise. Arrange on a green foundation with hollandaise sauce in the centre. Garnish with parsley. Entree for dinner or luncheon. Fried Turbot ( Turbot frit) a la Montana Fillet the turbot; press very thin; cut in individual large diamond shapes; dip in egg and bread crumbs, fry in very hot fat from two to three minutes. When serving, dress in a crown around a pyra¬ mid of potatoes. Garnish with parsley and baskets of lemon filled with tartare sauce all around. Fish dish for lunch or dinner. Turbot a la John Ericsson Fillet the turbot; cut in diamond shape; cover with mousse of shrimp that has not been colored; decorate all around with mousse that has been colored, shrimp color, put in the pan with some sherry, pepperl and salt; cook eight minutes — covered. Serve on a rice foundation with matelote sauce in the centre; garnish with shrimps all around. Stuffed Turbot with Crab a la Gimo Turbot farci de Crabe, a la Gimo Fillet the turbot; take two pieces and form in shape of a fish; stuff with crab mousse — to one half cup shrimp mousse take two cups crab meat that has been flavored with onion, sherry, pep¬ per, and salt. Stuff the fish; put the other piece of turbot on top; decorate with shrimp mousse around; make a sep¬ aration for the head and decorate on a bias; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — -sixteen to eighteen minutes. Arrange on a platter; garnish with crab claws around and parsley, serve with a newbourg sauce, as entree for luncheon or dinner. Turbot a la Europeenne Scrape and clean turbots well. [Fillet and cut in thick square pieces]. Dip in egg, then in bread crumbs, and fry in hot fat; sprinkle with pepper and salt while frying. When done arrange on a paper doily. Garnish with lemon and parsley. Serve very hot with cucumber tomato salad. Fish dish for lunch or dinner. AMERICAN COOK BOOK Stuffed Turbot with Mousse of Salmon a la Henrietta Turbot farci de Mousse de Saumon, a la Henrietta Fillet the turbot; press out thin; cut in pieces three inches square; put one tablespoon of salmon mousse in each and roli. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook with some sherry about eight to ten minutes — covered. When cooked, lay on slices of tomato; in the centre arrange marbles of potato that have been put in melted butter; sprinkle with fine- chopped parsley. Serve with hollandaise sauce. Fish for lunch, dinner, or supper. Turbot with Spinach ( Turbot aux Epinards ) a la Digre Fillet the turbot and cut about three inches long and one and a half to two inches wide; put a tablespoon of the spinach stuffing

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