Turbot à la Bechamel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of left-over turbot heated in bechamel sauce that's poured into a gratin dish, covered with Parmesan cheese, oysters and cream before being coloured under a grill and served with croquette potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Turbot à la Bechamel.
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This is a classic recipe for a Victorian version of Turbot à la Bechamel that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 196.—TURBOT A LA BECHAMEL
The remains of turbot are prepared as in the foregoing case, with the addition of a few oysters when in season, and also a little cream; it is dished up with a border of potato croquettes. Note—Scollops of turbot, or of almost any other kind of fish, may be prepared in the same way, and used also for garnishing vol-au-vents, borders of potato, &c.
Strip the turbot meat from the bones and remove any skin. Cut the fish pieces into scollops then add enough of the Béchamel sauce to coat the pieces. Heat gently (but be careful not to break the fish pieces) until the fish is heated through then place in a baking dish. Add the oysters, scatter Parmesan cheese over the top then pour over the double cream.
Place under a hot grill and cook for a few minutes, until the surface has browned. Garnish with potato croquettes and serve immediately.
