Recipes For Making Turbans Of Halibut

Turbans Of Halibut With Potato Balls

Have two slices of halibut cut half an inch thick; remove the skin and bone, thus securing eight fillets. Dip in melted butter; squeeze over them the juice of half a lemon, a little onion juice and sprinkle with salt and pepper. Commencing with the widest end, roll each fillet into a " turban" and fasten by running through each a buttered wooden toothpick. Bake about twenty minutes, basting with hot stock, or butter melted in hot water. Arrange crown shape on a serving-dish. Fill the centre with boiled potato balls dressed with salt, butter, and chopped parsley. Serve with Hollandaise or other fish sauce.

Turbans Of Halibut Baked With Tomato Sauce Recipe

Prepare as above; baste during cooking with tomato sauce and serve with additional tomato sauce.

Turbans Of Halibut With Oyster Forcemeat Recipe

Prepare a cup of oyster forcemeat, quennelle, or cream, as desired. Spread the fillets with the forcemeat, then roll and bake as before. Or roll each fillet around a plump oyster, and then bake as usual. Let the fillets stand in a marinade an hour before rolling.