Fillets Of Turbot A Litalienne
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
FishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- PREPARE, dress, and dish up the fillets of turbot as in the previous ease, and sauce the entrée with some brown Italian sauce (No.
- 12), in which incorporate a pat of anchovy butter and a teaspoonful of chopped capers.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board