399. BROILED TURBOT A LA PROVENCALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (19)
marinade
sauce
garnish
Instructions (5)
  1. Procure a small plump turbot, make an incision in the back, and, with a strong knife, cut away an inch of the spine, trim the fins close, score it rather deep on the back, and then place it on an earthen dish to steep for four hours in a marinade made of the following ingredients: sliced carrot, onion, sprigs of parsley, bay-leaf and thyme, three cloves of garlic, pepper and salt, the juice of a lemon, and a gill of salad-oil.
  2. Let the turbot be frequently rubbed and turned in this marinade, that it may be thoroughly impregnated with its flavor.
  3. About three-quarters of an hour before dinner, remove every particle of vegetable from the turbot, place it, with the white side under, on a gridiron (previously rubbed with chalk or whiting), and set it to broil on a clear fire of moderate heat; twenty minutes will suffice to broil it on one side; it must then be carefully removed on to a deep baking-sheet, upon its back, first placing half the marinade in the baking-sheet or dish; moisten with half a bottle of light white wine, and then put the turbot in the oven to bake; observing that it must be basted every five minutes with its liquor.
  4. When the turbot is done, lift it carefully on to its dish, put the whole of the marinade in which it has been baked into a stewpan with the remaining half bottle of wine, boil the whole together for five minutes, strain it with pressure through a tammy into a stewpan, and reduce it with some allemande sauce; add a pat of anchovy butter, some chopped and blanched parsley, a spoonful of capers, and a little cayenne; garnish the turbot round with thin saucers, adding groups of muscles fried in batter, and some lobster cut into neat scallops and tossed in lobster-coral to give them a scarlet hue.
  5. Send some of the sauce to table in a boat.
Original Text
399. BROILED TURBOT A LA PROVENCALE. Procure a small plump turbot, make an incision in the back, and, with a strong knife, cut away an inch of the spine, trim the fins close, score it rather deep on the back, and then place it on an earthen dish to steep for four hours in a marinade made of the follow-ing ingredients: sliced carrot, onion, sprigs of parsley, bay-leaf and thyme, three cloves of garlic, pepper and salt, the juice of a lemon, and a gill of salad-oil. Let the turbot be frequently rubbed and turned in this marinade, that it may be thoroughly impregnated with its flavor. About three-quarters of an hour before dinner, remove every particle of vegetable from the turbot, place it, with the white side under, on a gridiron (previously rubbed with chalk or whit-ing), and set it to broil on a clear fire of moderate heat; twenty minutes will suffice to broil it on one side; it must then be care-fully removed on to a deep baking-sheet, upon its back, first placing half the marinade in the baking-sheet or dish; moisten with half a bottle of light white wine, and then put the turbot in the oven to bake; observing that it must be basted every five minutes with its liquor. When the turbot is done, lift it carefully on to its dish, put the whole of the marinade in which it has been baked into a stewpan with the remaining half bottle of wine, boil the whole together for five minutes, strain it with pressure through a tammy into a stewpan, and reduce it with some allemande sauce; add a pat of anchovy butter, some chopped and blanched parsley, a spoonful of capers, and a little cayenne; garnish the turbot round with thin saucers, adding groups of muscles fried in batter, and some lobster cut into neat scallops and tossed in lobster-coral to give them a scarlet hue. Send some of the sauce to table in a boat.
Notes
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