Fish Turbot

I originally found the recipe for Fish Turbot when I needed to empty my freezer and had a package of frozen mystery whitefish. This casserole works with any kind of fish really, although I prefer whitefish or bass over say tuna or salmon in this. The recipe is from the Betty Crocker Picture Cookbook (1956 edition). I've just listed it verbage style because amounts aren't really that particular here. Feel free to use thinned Cream of Mushroom soup instead of white sauce. Mace really makes this dish, but if you don't have any, you can use a teeny amount of nutmeg. Mace is a fine membrane around nutmeg, but has a milder flavor.

We're going to need a bigger boat. -Jaws (This is not my photo, but isn't it a scream!?).

Fish Turbot

Make Medium White Sauce seasoned with onion salt, minced parsley, lemon juice, mace and 1 egg yolk to each cup of sauce. Flake the fish. In a buttered casserole dish, arrange alternate layers of flaked, cooked fish with the medium white sauce. Top with oyster crackers and bake in 400 F oven until browned on top (about 25 min.). Serve hot.

I prefer to use oyster crackers for each layer, but this only works if you have a narrow casserole.

Medium White Sauce (makes about a cup):

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter in small saucepan on med. heat. Add flour, salt and pepper and cook for 1 minute, stirring occasionally. Slowly add the milk, stirring to prevent lumps.