|Cakes (Master Chefs)|
|by Carole Walter|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 43 for turbot
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Steam 1 fish; pick over and de-bone; sprinkle with salt and pepper and set aside. Simmer a little parsley and onion in a pint of milk; strain and set ...
Wash and pat turbot dry with paper ... with paprika. Bake at 450 degrees for 10 minutes per inch of thickness. Garnish with watercress. Makes 4 servings.
In 4 quart ... a boil. Add turbot (cut in bite-sized ... wedges. A green salad and hot French bread accompanying the stew make a hearty and satisfying meal.
Melt butter. Add flour, stir in milk, stirring until thickened. Add salt and pepper. To white sauce add 2 1/2 cups flaked cooked fish. Turn into ...
Wipe fish dry. ... leftovers - Fish Turbot. Make a ... flaked fish. Put in casserole. Top with buttered cracker crumbs. Bake in medium oven until bubbly.
In a small saucepan, melt butter and stir in flour. Pour milk in slowly, stirring with a whisk. Cook until thick and season with salt and pepper. ...
Pour wine in large frying pan, add shallots, reduce volume on high until only have of the liquid remains. Remove pan from heat and stir in cream. In ...
Cut fish 2/3 x 2 inch. Sprinkle with (A). Cut green pepper into 12-16 lengthwise slices. Mix (B) well. Heat oil; dip fish in (B) and deep-fry over ...
Cook fish in small amount of water, with a few peppercorns and bay leaf. Scald onion in milk and remove. Add flour, butter, salt and pepper to make a ...
Boil milk and onion in double boiler. Remove onion, if you wish. Work flour and butter together. Add egg, beat until smooth. Pour into milk. Boil ...
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