Turbotin a L’amiral
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
Contains
CrustaceansMilkMolluscsSulphites
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.
- 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.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
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- Gash the back of the fish, and partly separate the under fillets from the bones.
- Lay it on a grill, and moisten, sufficiently to cover it, with previously-cooked court-bouillon with Sauterne wine.
- As soon as the court-bouillon boils, allow the fish to cook ten or twelve minutes for every two lbs.
- of its weight.
- This done, drain it;
- dish it, and coat it twice with melted, red butter.
- Now surround it with the following garnish, which should be in proportion to the size of the fish, viz., little heaps of large mussels and oysters, prepared à la Villeroy, and fried at the time of dishing;
- small patties of crayfish tails;
- large mushroom-heads grooved and cooked, and slices of truffle.
- Serve, separately, (1) a timbale of potatoes à l’anglaise;
- (2) Normande sauce, combined with one-sixth pint of reduced court-bouillon per quart of sauce, finished with crayfish butter and seasoned with cayenne.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Colander