Turbot Baked in Cream from The Robert Carrier Cookbook by Robert Carrier
Place turbot slices in a well-buttered ovenproof baking dish or shallow casserole, and season generously with salt and freshly ground black pepper. Season cream
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Cooking tools:
- Pepper mill
- Baking dish
- Oven
- Parchment paper
Ingredients
- 1 pint double cream
- salt
- freshly ground black pepper
- dijon mustard
- lemon juice
- worcestershire sauce
- 4 thick slices turbot
- butter
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