Baked Fillets of Turbot is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cooked turbot cubes coated with breadcrumbs and parsley that are baked with butter and served with lobster or shrimp sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Fillets of Turbot.
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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
339. INGREDIENTS.—The remains of cold turbot, lobster sauce left from the preceding day, egg, and bread crumbs; cayenne and salt to taste; minced parsley, nutmeg, lemon-juice.
Mode.—After having cleared the fish from all skin and bone, divide it into square pieces of an equal size; brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for 1/4 hour, and do not forget to keep them well moistened with the butter. Put a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon.
Time.—Altogether, 1/2 hour.
Seasonable at any time.
Note.𠅌old turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water.
Modern Redaction
Ingredients:
remains of a boiled turbot, cold
left-over lobster sauce (or shrimp sauce)
1 egg, beaten
200g (about) breadcrumbs
salt and cayenne pepper, to taste
2 tbsp parsley, minced
100g butter, diced
freshly-grated nutmeg
lemon juice
Method:
Remove the bones from the fish then divide the meat into square pieces of approximately equal size. Brush liberally with the beaten egg then sprinkle with the breadcrumbs mixed with the parsley, salt and cayenne pepper.
Arrange the fillets in a baking dish, dot with the butter then transfer to an oven pre-heated to 200°C. Bake for 15 minutes, basting frequently with the melted butter.
In the meantime, season the lobster sauce (or shrimp sauce) with a little nutmeg and lemon juice and gently allow to heat through. Arrange the fish on a serving plate, pour over the sauce and bring to the table.
