2057 Turbot Crème au Gratin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Decorate an oval dish with a piped border of Pommes Duchesse mixture approximately cm ( in) wide at the bottom, narrowing to the top and 3 cm (1⅕ in) high—the size of the border should, of course, be proportionate to the number of guests.

Coat the bottom of the dish with a little Sauce Mornay, fill two-thirds full with thick slices of warm, well drained cooked turbot, cover with more sauce, sprinkle with grated cheese and brush the border with beaten egg.

Place in the oven to gratinate the fish and colour the border at the same time.