Turbot Bouilli (Boiled Turbot)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- turbot
- Court-bouillon D
- parsley
- butter
Instructions
- Put the large piece of turbot into cold Court-bouillon D and bring it gently to the boil.
- As soon as the boil shows, draw the fish to the side of the fire and hold the liquid at a barely perceptible tremble, so that it poaches evenly.
- Arrange the turbot on a napkin and surround it with bouquets of good green parsley.
- Pass a piece of butter over the surface of the fish to give it a gloss.