Recipe no. 122 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 66.
Ingredients
- turbot
- water
- milk
- salt
- potatoes
- hollandaise sauce
- caper sauce
Preparation
- Preparing the turbotTrimmed and gutted, even divided into pieces if needed; let it soak a few minutes in plenty of water, then arrange it in a fish kettle and, covered with fresh water, add a litre of milk, a good handful of salt, and bring it to the boil; skim it; as soon as it begins to boil, move it aside a little so that it barely simmers; this will be kept up for about a quarter of an hour if it is a medium turbot, and longer if it is larger.
- PlatingIt is served on a napkin, surrounded with potatoes cooked in salted water, and accompanied with the preferred sauce: hollandaise, caper sauce, etc.
Reboul's text
Trimmed and gutted, even divided into pieces if needed; let it soak a few minutes in plenty of water, then arrange it in a fish kettle and, covered with fresh water, add a litre of milk, a good handful of salt, and bring it to the boil; skim it; as soon as it begins to boil, move it aside a little so that it barely simmers; this will be kept up for about a quarter of an hour if it is a medium turbot, and longer if it is larger.
The method for checking whether a large fish is cooked is given in the article on sea bream.
It is served on a napkin, surrounded with potatoes cooked in salted water, and accompanied with the preferred sauce: hollandaise, caper sauce, etc.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| romb | turbot |
| escumeja | to skim |
| boui | boiling |
| la | milk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 122, page 66. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.