Turbot Bouilli à la Mère Martin

Name: Turbot Bouilli à la Mère Martin (Poached Whole Turbot with Quenelle Stuffing)
Yield: Serves 8–10
Cuisine: France
Ingredients: 2 shallots, minced; ½ cup white wine; 3 pounds spinach, cooked and buttered; 1 (5–6-pound) turbot; Butter; salt and pepper to taste; ⅛ pound butter; 4 tablespoons flour; 1 cup cold water; 2 egg yolks; 1 cup cream; 3 tablespoons flour; 3 truffles, minced; ½ teaspoon salt; 3 or 4 egg whites; 3 tablespoons crème fraîche; ½ cup water; ½ pound cod fillets

Poached Whole Turbot with Quenelle Stuffing

Preparation info

Serves
8–10

Difficulty
Complex

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Panade

⅛ pound butter
4 tablespoons flour
1 cup<

Europe
France
Fish course
Pescatarian
Mediterranean

Method

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.
Wash turbot. Dry on paper towels. Head should