2080 Turbotin à la Saint-Malo

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut shallow incisions in the flesh of the turbot on both sides, season, sprinkle with oil and grill gently.

Place on a suitable dish and surround it with a border of small freshly boiled potatoes, skinned, cut in thick slices and fried golden brown in butter.

Serve accompanied with Sauce Saint-Malo.