Turbot Bouilli à la Mère Martin

Poached Whole Turbot with Quenelle Stuffing

Preparation info

  • Serves

    8–10

    • Difficulty

      Complex

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

Panade

  • pound butter
  • 4 tablespoons flour
  • 1 cup<

Method

  1. Make panade first. Melt butter in a small skillet, and stir in flour. Cook a few minutes without browning the flour, then add water and a dash of salt and pepper. Stir until very thick. Pour into small bowl and set in freezer or refrigerator to get cold. But don’t let it freeze. Cook spinach and have ready to use.
  2. Wash turbot. Dry on paper towels. Head should