Turbotin Régence
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- ten poached oysters
- Butter
- Olives
- Crayfish
- Wine
- Forcemeat
- two tablespoonfuls of truffle essence per pint
- Turbot
Contains
CrustaceansFishMilkMolluscsSulphites
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.
- 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
Chef Wood
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- Poach the chicken-turbot in a sufficient quantity of previously-prepared court-bouillon with Chablis wine.
- For a fish weighing three lbs.
- (enough for ten people), prepare the following garnish:—Twenty small spoon-moulded quenelles of whiting forcemeat with crayfish butter;
- ten poached oysters (cleared of their beards);
- ten small mushroom-heads (very white);
- ten truffles in the shape of olives, and ten poached slices of milt.
- Drain the chicken-turbot just before dishing it, and slip it on to a dish.
- Surround it with the garnish detailed above, arranged in alternate heaps, and serve a Normande sauce, finished with two tablespoonfuls of truffle essence per pint, separately.
Plating
Cookware for this recipe
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Saucepan
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Colander