2073 Turbotin à la Feuillantine

Preparation info
    • Difficulty


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By Auguste Escoffier

Published 1903

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Cut down the centre of the turbot from the beginning of the head to the tail on the black skinned side; detach both fillets from the bones almost to the beginning of the fins; cut carefully through the spine at both ends then separate and remove the bones from the underlying flesh.

Season the inside of the <