Fillets of Turbot à l'Italienne is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cooked turbot re-heated in an Italian sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Turbot à l'Italienne.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
340. INGREDIENTS.—The remains of cold turbot, Italian sauce. (See Sauces.)
Mode.—Clear the fish carefully from the bone, and take away all skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croutons.
Carefully strip the fish flesh from the bones and strip away any skin.
Place the sauce in a pan and heat through then lay the fish in the sauce. Allow to gently heat (do not boil) then turn into a dish. Garnish with crôutons an serve.
