Boiled Turbot and Lobster Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green parsley ↝ Parsley, raw [Not included in a food category]
lobster sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
Hollandaise sauce ↝ Hollandaise sauce [Dips, gravies, other sauces]

Instructions (13)

Lay the fish in salt and water for about one hour before cooking.
Trim and truss the fish.
Rub the fish over with lemon juice.
Put the fish in a fish kettle with enough cold water to cover it.
Season the water with salt.
Place a buttered paper over the fish.
Bring to the boil gently.
Let it remain on the side of the stove for fifteen to twenty minutes to poach.
Dish up on a napkin.
Garnish with lemons cut in quarters.
Rub a little piece of fresh butter over the fish.
Garnish with green parsley.
Serve with lobster or Hollandaise sauce or any other suitable sauce as a dinner fish.

Original Text

Boiled Turbot and Lobster Sauce.
(Turbot Bouilli. Sauce Homard.)
Lay the fish in salt and water for about one hour before cooking, then trim it and truss it, rub it over with lemon juice and put it in a fish kettle with enough cold water to cover it, season the water with salt and place a buttered paper over; bring to the boil gently, let it remain on the side of the stove for fifteen to twenty minutes to poach, then dish up on a napkin and garnish with lemons cut in quarters, rub a little piece of fresh butter over the fish, garnish with green parsley and serve with lobster or Hollandaise sauce or any other suitable sauce as a dinner fish.

Notes

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