2065 Turbotin à l’Andalouse

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For a young turbot of approximately 1 kg ( lb), well butter a suitable-sized earthenware dish, place in the prepared fish and moisten with 2 dl (7 fl oz or U.S. cup) white wine and 1 dl ( fl oz or ½ U.S. cup) Fish Stock.

Prepare 125 g ( oz) finely sliced onion cooked in a little butter to a golden colour, 400 g (15 oz) peeled, depipped and sliced tomatoes, 200 g (7 oz) finely sliced mushrooms and 2 pimentos, skinned, cooked and cut in thin strips. Spread the onions over the fish, sprinkle the tomatoes and mushrooms on top and finally arrange the strips of pimento trellis-fashion over the whole. Sprinkle lightly with white breadcrumbs and dot the surface with 30 g (1 oz) butter.

Place in a moderate oven for approximately 30 minutes to cook and lightly gratinate; the cooking liquid will develop a slightly thick consistency by its reduction during the cooking and by the absorption of the gelatinous properties of the fish.