Turbot en Aspic

Preparation info

    • Difficulty

      Easy

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

Cook your turbot in a well-seasoned court-bouillon, drain it well and let it get cold. Then divide it in pieces, one or two for each person, taking care to remove bones and skin; put the pieces in a dish and dispose on and round a few capers and slices of truffles, or of gherkins.

Pass the court-bouillon in which the turbot has been cooked through a fine sieve, add a few leaves of tarragone, see that it is properly seasoned and cook it again with a little gelatine. Let it get just tepid and pour it in each dish so as to cover the fish completely.