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Coquilles of Turbot

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 1 Onion
  2. 1 lb. Turbot
  3. 3 cloves
  4. Breadcrumbs
  5. Must
  6. Mace
  7. Bechamel sauce
Contains GlutenFishMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 1 lb.
  2. Turbot.
  3. Mace.
  4. Fried Breadcrumbs.
  5. 3 Cloves.
  6. 1 Onion.
  7. Bechamel Sauce.
  8. Boil the Turbot in the usual way but add the Onion stuck with Cloves and a little Mace.
  9. When done — it must not be overcooked — take it out and drain carefully ;
  10. flake it into fair-sized pieces and free from skin and bone ;
  11. toss the flakes in the Bechamel Sauce, fill with it some fireproof shells or ramakin cases, scatter Fried Breadcrumbs over, put in a quick oven for a few minutes and serve very hot.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Colander