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Turbotin Soufflé a la Reynière

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France

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

Ingredients 8 ingredients

  1. one-third pint of the other
  2. two-thirds pint of the one
  3. Turbot
  4. Fillets
  5. Soubise
  6. Cut
  7. Forcemeat
  8. Anchovy
Contains Fish 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.
  • 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

  1. Lay the chicken-turbot on its belly, and make two gashes in its back, on either side of the spine, from the head to the tail.
  2. Completely separate the fillets from the bones;
  3. cut the spine at both ends;
  4. carefully raise it from the underlying, ventral fillets, and entirely remove it.
  5. Season the inside of the fish, and garnish it with enough fish mousseline forcemeat to give it a rounded appearance.
  6. Close in the forcemeat by drawing the two separated fillets over it;
  7. turn the piece over, and lay it on a well-buttered, deep, oval dish, the size of which should be in proportion to that of the chicken-turbot.
  8. Poach it gently, almost dry, with lid on, in fish fumet and the cooking-liquor of mushrooms mixed, i.e., two-thirds pint of the one and one-third pint of the other.
  9. This done, dish it carefully, and lay a row of grooved and white mushroom-heads down the centre of it.
  10. On either side put some very white, poached milt, alternating the latter with whole anchovy fillets, in such wise as to form an oval enframing the row of mushrooms.
  11. Send to the table, separately, a sauce composed of Soubise cullis and white-wine sauce, in the proportion of one-third and two-thirds respectively, combined with the reduced cooking-liquor of the chicken-turbot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Spatula