Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a good-sized turbot, clean it well, make an incision on all its length and remove carefully the main bone. Soak it for one hour in dry white wine, a little brandy, a bouquet with thyme and bay leaf, slices of onion, salt, and pepper.

Meanwhile prepare the following stuffing: The flesh of a whiting, chopped truffles, mushrooms previously partly cooked and cut in slices, very little bread-crumbs, a pinch of spices, half a dozen shelled prawns, should be well seasoned, pounded in a mortar, then passed through a fine sieve and bound with fresh cream. Stuff the turbot with this mixture and let it rest one hour. Cook it in a fireproof dish, with the marinade in which it has soaked, in a slow oven. When nearly done, sprinkle all over with bread-crumbs, add here and there a few pieces of butter and brown lightly.