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📝 Description
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🥘 Ingredients
The remains of cold turbot, lobster sauce left from the preceding day, egg, and bread crumbs; cayenne and salt to taste; minced parsley, nutmeg, lemon-juice.
👨🍳 Method
After having cleared the fish from all skin and bone, divide it into square pieces of an equal size; brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for 1/4 hour, and do not forget to keep them well moistened with the butter. Put a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Baked Fillets of Turbot this week, drawn to the elegance of transforming leftovers into a splendid dish. The process was straightforward, but it demanded attention to detail, a trait I appreciate in a recipe. I found the combination of lobster sauce and nutmeg to be an unexpected delight, adding a warmth and depth of flavor that I hadn't anticipated. The key, I discovered, was to ensure the fish was well-moistened with butter during baking, preventing it from drying out. This recipe would be a hit with anyone seeking to elevate their weekday cooking routine. The use of leftovers makes it both economical and environmentally friendly. The final dish was a testament to Mrs. Beeton's timeless wisdom. I served it with a side of steamed asparagus, the vibrant green a perfect foil to the rich, golden fillets. The nutmeg, a touch I hadn't expected, lingered pleasantly on the palate, a comforting echo of the dish's Victorian origins. This recipe is a keeper, a wonderful blend of practicality and elegance.
