Turbot Crème Gratin (Gratin of Turbot in a Duchesse Potato Border)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- butter
- appareil à pomme duchesse
- Sauce Mornay
- cooked turbot
- grated cheese
Instructions
- Butter a round or oval dish and lay on it a border of appareil à pomme duchesse, a good centimetre and a half thick at the base, thinner towards the top and about 5 centimetres high; proportion its circumference to the number of guests.
- Coat the bottom of the dish, inside the border, with Sauce Mornay.
- Fill the border two thirds full with hot, well drained escalopes of cooked turbot.
- Cover with Sauce Mornay and sprinkle the surface with grated cheese.
- Gild the outside of the border and bake in an oven of suitable heat, so that the gratin forms and the border colours at the same time.