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Turbot Mornay, with Fines Herbes

Procure a three-pound piece of tail part of a fresh turbot. Lift up filets, place in sautoire with a half ounce butter, half gill white wine, gill water, two branches parsley, the juice of a quarter lemon, a level teaspoon salt and three saltspoons pepper. Cover fish with a buttered paper, cook on fire for five minutes, then set in oven for twenty minutes, remove and keep hot. Finely chop two well-cleaned, fresh mushrooms and six shallots, place in sautoire with a tablespoon butter and cook for five minutes, tossing well meanwhile. Add a finely chopped truffle, half teaspoon finely chopped each parsley and chives and shuffle pan well.

Prepare Mornay sauce, pour one-third of the sauce in bottom of baking dish, place fish over, cut side up, evenly sprinkle the fine herbs and pour balance of sauce over fish, dredge a little grated Parmesan cheese over all, set in oven for fifteen minutes, remove and serve.