Turbot au Gratin

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take pieces of cold turbot, put them in the middle of a fireproof dish, cover with a little sauce béchamel, breadcrumbs, and a few small pieces of butter. Surround the fish with purée of potatoes and bake in the oven. Serve as soon as ready.