Home › T › Turbot, Baked Fillets of

Turbot, Baked Fillets of

IN- GREDIENTS.-The remains of cold turbot, lobster sauce left from the preceding day, egg and bread-crumbs; cayenne and salt to taste; minced parsley, nutmeg, lemonjuice.

After having cleared the fish from all skin and bone, divide it into square pieces of an equal size; brush them over with egg, sprinkle with bread-crumbs mixed with a little minced parsley and seasoning.

Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for 1/4 hour, and do not forget to keep them well moistened with the butter. Put a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon.

TIME.-Altogether, hour.

SEASONABLE at any time.

Note. Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water.