2055 Turbot à l’Amiral

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Barely cover the fish with a previously cooked White Wine Court-bouillon made with Sauternes wine; bring to the boil, cover with a lid and cook gently in the oven allowing approximately 12 minutes per 1 kg ( lb).

When cooked, drain well, place the fish on a suitable dish and brush over a few times with Red Colouring Butter. Surround with bouquets of large mussels and oysters prepared à la Ville-roy; small Bouchées of crayfish tails; large mushroom heads grooved and cooked; and slices of truffle.

Serve accompanied with a dish of small round plain boiled potatoes and a sauceboat of Sauce Normande to which has been added a little of the reduced cooking liquid and finished with Crayfish Butter and a little Cayenne pepper.