Turbot à l'Amiral (Turbot à l'Amiral)

Name: Turbot à l'Amiral (Turbot à l'Amiral)
Cuisine: France
Ingredients: turbot; court-bouillon made with Sauternes; Beurre rouge; large mussels à la Villeroy; oysters à la Villeroy; crayfish tails; large fluted mushroom caps; truffle

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

turbot
court-bouillon made with Sauternes
Beurre rouge
large mussels à la Villeroy
oysters à la Villeroy
crayfish tails
large fluted mushroom caps
truffle

Instructions

Moisten the turbot to its full height with a Sauternes court-bouillon prepared in advance.
Once boiling is under way, continue the cooking in the oven, allowing 12 minutes per kilo.
Drain the piece and dress it.
Coat the surface with a brush, several times over, with Beurre rouge.
Surround it with bouquets of large mussels and of oysters à la Villeroy, small bouchées of crayfish tails, large fluted mushroom caps and slices of truffle.