Another, but less popular perhaps, " dinner-party " fish is turbot, which more often than not is served " plain boiled," not properly drained of water, and, to quote Marcel Boulestin once more: " Upholstered with a white sauce trimmed with parsley and lined with flour." (See recipe for paste, p. 197). Turbot is a delicate fish and certainly deserves kinder treatment than this. The following is an excellent " dinner party " turbot recipe.


1 medium-sized turbot, 3 or 4 large carrots, 2 onions, 1/2 lb. of mushrooms, shallots, parsley, a few tablespoons of white wine, butter, salt and pepper. Lemon juice. Slices of lemon.


Sprinkle the turbot with salt and lemon juice and put it in a large fish pan. Cover with cold water and add 2 tablespoons of kitchen salt and a little milk. Bring to the boil, skim, and simmer gently till the fish is tender. This will depend entirely on the size and weight of the fish. Remove from the pan and drain thoroughly. Now place it on a very hot dish and carve it. Replace the slices, so that it looks whole. Now garnish with the following ingredients, which should be all ready for use by the time the turbot is ready. Mince half of the mushrooms with the shallots and the parsley, all cooked in butter and seasoned with salt and pepper. Sprinkle this over the fish. Around the fish arrange neatly the other mushrooms, left whole and also cooked in butter, and here and there thin slices of lemon. Finally, pour a sauce of very hot melted butter, well seasoned with salt and pepper and a little lemon juice, over the fish, add a few tablespoons of white wine and serve at once.