Turbotin à la Saint-Malo (Grilled Small Turbot with Saint-Malo Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- turbotin (small turbot)
- oil
- potatoes
- butter
- sauce Saint-Malo
Instructions
- Score the fillets fairly finely on both sides and season the fish.
- Sprinkle it with oil and grill it over a very gentle fire.
- Set it on the serving dish and surround it with a border of thick rounds of freshly cooked potato, peeled and browned in butter.
- Serve a sauce Saint-Malo separately.