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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 2
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| Towards the end of the Middle Ages turbot was frequently to be found on Paris fish stalls, and since then the fondness of the French for this fish has been well known. The following recipe is taken from La Cuisiniere Bourgeoise, which was written by Menon in 1746 and regularly reissued for seventy years. His recipes often include typical Southern ingredients like anchovies and capers. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR THE SAUCE:
Combine the mustard, anchovy paste, butter and lemon zest in a nonreactive small saucepan. Add 2 tablespoons of the lemon juice and put the saucepan over very low heat. Cook stirring constantly, until you have a thick cream: the butter should not melt enough to separate. Take the pan off the heat and add the capers.
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FOR THE FILLETS:
Rinse the turbot fillets, pat them dry and salt them lightly. Pour the oil into a 9 1/2 inch nonstick skillet and place over medium heat. When the oil is hot, lay the fillets in the pan with what would have been the skin side down. Cover the pan with a perforated lid and cook over low heat for 8 minutes.
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TO SERVE:
Transfer the fillets to 2 plates and coat them with caper sauce - it will melt slowly on contact with the hot fish - and serve at once. Accompany with steamed green vegetables such as cauliflower, broccoli or zucchini.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 2
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