Turbot à la Crème is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cooked turbot re-heated in a cream and butter sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Turbot à la Crème.
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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
341. INGREDIENTS.—The remains of cold turbot. For sauce, 2 oz. of butter, 4 tablespoonfuls of cream; salt, cayenne, and pounded mace to taste.
Mode.—Clear away all skin and bone from the flesh of the turbot, which should be done when it comes from table, as it causes less waste when trimmed hot. Cut the flesh into nice square pieces, as equally as possible; put into a stewpan the butter, let it melt, and add the cream and seasoning; let it just simmer for one minute, but not boil. Lay in the fish to warm, and serve it garnished with croutons or a paste border.
Time.—10 minutes.
Seasonable at any time.
Note.—The remains of cold salmon may be dressed in this way, and the above mixture may be served in a vol-au-vent.
For the Sauce:
60g butter
4 tbsp cream
salt, cayenne pepper and ground mace, to taste
Method:
As soon as the fish comes from the table strip away the skin and bones then place the flesh in a bowl, allow to cool and refrigerate until needed.
When ready to serve the remains cut the turbot meat into square pieces and set aside. Place the butter in a pan, and as soon as the butter has melted add the cream and season to taste. Bring just to a simmer, cook for 1 minute (do not allow to boil) then add fish and allow to heat through.
Transfer to a serving dish, garnish with crôutons and serve.
