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  • Oh hello! You gave me such a fright!

  • It would have been a disaster if I dropped this turbot.

  • Turbot is one of the grandest fish to serve and is very

  • popular with families like Lord and Lady Braybrooke. I have read the Queen eats it quite regularly.

  • Lord and Lady Braybrooke have guests for

  • dinner and they've asked me to serve turbot and so I've chosen one of the

  • most traditional of recipes - turbot à l’anglaise, or 'turbot in the English style'.

  • For this recipe you will need:

  • A turbot

  • Lemon

  • Salt

  • A lobster, cooked and cooled

  • Butter

  • Cayenne pepper

  • and some velouté sauce

  • First, I'm going to prepare my fish. It's already been gutted by the fishmonger

  • and then washed and patted dry by my scullery-maid.

  • I'm going to remove the fins.

  • Next, I'm going to rub it all over with half a lemon.

  • Naturally, I'm going to cook this in my turbot kettle. It's always pleasing to

  • use something for its specific purpose. A turbot is diamond-shaped

  • and so is my turbot kettle. I have heard that some people use theirs for steaming

  • puddings. I suppose that is because you can get more than one pudding in at once.

  • Now to cook the fish.

  • Add fresh spring water. Do not use cistern or piped water, which

  • may be stale.

  • This fish is far too expensive to be ruined.

  • Now add salt.

  • Timing is everything. Remember, it will still cook even after

  • you've taken it off the heat

  • There are many different sauces that complement this recipe. Choose one or two

  • that your employer enjoys the most. I've chosen a lobster sauce after speaking

  • with Lady Braybrooke this morning.

  • To my hot velouté sauce, I'm going to add the diced lobster.

  • And then, the pounded roe

  • the butter

  • the lemon juice

  • and a pinch of cayenne pepper.

  • This now needs to be put through a sieve,

  • which one of my kitchen maids can do.

  • Once it's nice and smooth, I shall reheat it just before it goes up to the table.

  • Ooh, I better check on the turbot.

  • Now that the fish is cooked, it needs to be served straight away on a hot plate as

  • it's served with a soup but eaten after it.

  • I've added parsley all around the outside as garnish

  • and a napkin will help keep the heat in.

  • There you are - turbot à l’anglaise!

Oh hello! You gave me such a fright!

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B2 中高級 美國腔

如何烹飪多寶魚--維多利亞式烹飪法 (How to Cook Turbot - The Victorian Way)

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    ally.chang 發佈於 2021 年 01 月 14 日
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