Home › The Principles of Cookery › Turbot and Lobster Sauce

Turbot and Lobster Sauce

Choose a very white and fine-skinned turbot three-quarters of an hour before dinner, or an hour if the fish is very large, put it, with lemon slices over it, into boiling salted water; start it very quick; when it begins to boil, draw the pan to the side of the fire. If the turbot boils too fast, it will be woolly. When you have ascertained with your knife that it is quite done, serve with green parsley on the broken places, and put round the dish some horse-radish scraped fine; serve lobster sauce separately in a boat. Make an aperture in the back of the turbot, and it will be the sooner done.