Turbot with Tomato a la Gimo

Ingredients

• fillet the turbot about four inches long and two inches wide
• pepper
• salt
• put some sherry into the pan

Method

1. 1

   Roll the turbot, put on a buttered pan, sprinkle with pepper and salt, add sherry, cover tightly, and cook in the oven for about 8-10 minutes.

2. 2

   When cooked, cover with a clear tomato glaze and sprinkle with fine-chopped parsley.

3. 3

   Arrange on a foundation of spinach with hollandaise sauce in the center.

4. 4

   Garnish with pieces of lemon and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 113. The excerpt below is the record exactly as published.

pepper, and salt. When done, cut part in small pieces; mix it gently with one cup of the mousse. In the meantime, chop mushrooms — that have been cooked in water, sherry, pepper, and salt for fifteen minutes; add the chopped mushrooms to the second cup of mousse. Put one layer of mushrooms, then one layer of fish, then one of mushrooms and then another of fish until the dish is full. Put into oven and bake for about twenty to thirty minutes. When done, turn out on a buttered baking sheet, cover with a meringue made from whites of two or three eggs; flavor with sherry, pepper, and salt; put into oven and brown until golden. Then place it on a paper doily, and garnish with lemons around. Serve with a mushroom, su¬ preme, or sauterne sauce. Fish entree for dinner or luncheon. Stuffed Turbot with Mousse of Shrimps a la Walter T urbot iarci de Mousse de Crevettes, a la Walter One cup of shrimps cooked and chopped; one cup shrimp mousse, one tablespoon sherry, pepper and salt. Fillet the turbot in pieces three inches long by one and a half inches wide. Mix the mousse and shrimps together; then stuff and roll the turbot. When rolled, put two bands of Spanish pepper around; cook in oven eight to ten minutes — covered — with sherry, pepper, and salt. Arrange on a white foundation with shrimp, truffle, or hollandaise sauce in the centre. Garnish with parsley. Serve as an entree for dinner. Turbot Cutlets ( Cotelettes de Turbot) a la Signora Fillet the turbot; spread it out quite thin; cut and form it in small individual cutlets in the shape of a chop, all same size; put them on a buttered pan; then decorate with a mousse, made from striped bass, all around the edge with a fancy tube and a dot in the centre. Stick little specks of truffles on top of the decoration all around, and a diamond of truffles on top of the dot in the centre. Put some sherry in the pan, cook in oven for about eight to ten minutes, covered. Place on a foundation of spinach, one resting on top of the other; put a paper frill in each chop. Serve with a hollandaise sauce in the centre. Fish entree for dinner or luncheon. Fried Turbot ( Turbot frit) a la Tartare Fillet the turbot; cut in pieces about four inches long and two inches wide; roll; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying sprinkle again with salt and pepper. Leave it on a plate in the oven for a few minutes, until ready to serve. Arrange on a paper doily or napkin, one on top of the other. Garnish with lemons and parsley. Serve with a tartare sauce for lunch or dinner. Turbot with Tomato ( Turbot a la Tomate ) a la Gimo Fillet the turbot about four inches long and two inches wide; roll; put on a buttered pan; sprinkle with pepper and salt; put some sherry into the pan

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