Boiled Turbot and Lobster Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Lay the fish in salt and water for about one hour before cooking, then trim it and truss it, rub it over with lemon juice and put it in a fish kettle with enough cold water to cover it, season the ...
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Cooking tools:
- Fish kettle
- Mixing bowl
- Chef's knife
- Butcher's twine
- Saucepan
- Stove
- Kitchen scale
Ingredients
- fish
- salt
- water
- lemon juice
- cold water
- fish kettle
- lemons
- buttered paper
- green parsley
- fresh butter
- hollandaise sauce
- lobster
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