Fish Turban from The Robert Carrier Cookbook by Robert Carrier
Poach fish in a well-flavoured court-bouillon until flesh flakes easily with a fork; remove from court-bouillon and drain. Remove skin and bones, and flake fish. Bring milk to a boil; pour over fre...
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Cooking tools:
- Mortar and pestle
- Pot
- Stove
- Colander
- Fork
- Chef's knife
- Saucepan
- Mixing bowl
- Spoon
- Whisk
- Spatula
Ingredients
- salt, freshly ground black pepper and cayenne pepper
- 4 tablespoons double cream
- 4 egg whites
- ½ pound freshly grated breadcrumbs
- scallops, crab, prawns or mussels
- 4 egg yolks
- ½ pint milk
- well-flavoured court-bouillon
- 1½ pounds hake or halibut
- butter
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