Turbot au Gratin is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of left-over cooked turbot covered in bechamel sauce and breadcrumbs that's baked in the oven or under a grill until browned and heated through. The full recipe is presented here and I hope you enjoy this classic British version of: Turbot au Gratin.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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
342. INGREDIENTS.—Remains of cold turbot, béchamel (see Sauces), bread crumbs, butter.
Mode.—Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of béchamel. Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread crumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander.
Time.—Altogether, 1/2 hour. Seasonable at any time.
Modern Redaction
Ingredients:
remains of a cooked turbot
6 tbsp Béchamel sauce
150g breadcrumbs (about)
60g butter
Method:
Remove the bones and skin of the left-over turbot then cut the flesh into small dice. Place in a pan then add the béchamel sauce. Allow to heat through (but do not boil).
Spread the resultant mix in a dish, cover with finely-grated breadcrumbs and dot with butter. Brown in a hot oven, or under a grill.
