Boiled Turbot and Lobster Sauce

Turbot Bouilli. Sauce Homard

Method

Lay the fish in salt and water for about one hour before cooking, then trim it and truss it, rub it over with lemon juice and put it in a fish kettle with enough cold water to cover it, season the water with salt and place a buttered paper over; bring to the boil gently, let it remain on the side of the stove for fifteen to twenty minutes to poach, then dish up on a napkin and garnish with lemons cut in quarters, rub a little piece of fresh butter over the fish, garnish with green parsley and serve with lobster or Hollandaise sauce or any other suitable sauce as a dinner fish.

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