2054 Turbot Braisé

Braised Turbot

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It is only in special circumstances that a whole turbot is braised and garnished and in this case it is advisable to select a medium-sized fish.

The procedure for braising is the same as that for the braising of white meats.

Place the prepared vegetables and herbs on the bottom of the fish kettle, cover with the grill which should be well buttered on top, and place the prepared turbot on the grill, white skin uppermost so that when cooked it will slide off straight on to the serving dish; moisten with the cold cooking liquid. Bring to the boil, cover and cook gently in the oven, basting frequently.

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