English Food is Pure Horror . . .
. . . most people* say when it comes to their favourites.Dear ecademists, show the world that it's not true and not every recipe consists of a cup of tea or fish 'n chips.Going in lead I wonder, if this is something you'd write home about:Turbot with Lobster Sauce - from London:One of the grandest of English dishes, a favourite of London dinner parties in the 19th century. Few people these days have a vast diamond-shaped turbot kettle, but a ham kettle will do. Or adapt the recipe to two chicken turbot instead of one large turbot, cooking them for less time in two large sautÃ© pans.5 lbs (2 1/2 kilo) turbot, cleanedsmall hen lobster, boiled, complete with eggs2 hardboiled eggs and chopped parsley1 leek of medium onion1 stalk celery4 oz (1/2 cup/125 g) unsalted butter2 level teaspoons floursalt, pepper, Cayenne1 small lemon, sliced1 pt (2 1/2 cups/600 ml) milkStart the sauce first. Scrape the red lobster eggs into a bowl and set aside, then extract and cut up the lobster meat. Use the shell to make a stock with the leek or onion, celery and water to cover generously. Remove vegetables, whizz in the processor if you like, and strain. Melt half the butter, stir in the flour and cook gently 2 minutes. Add stock. Boil down to a good flavour. Check seasoning. Just before serving add the lobster meat and warm through, then whisk in remaining butter.For the turbot, slash dark skin along backbone. Put dark side down into a large pan with seasoning and lemon. Pour on the milk and add water so cover. Simmer about 20 minutes, or until cooked. Meanwhile cut a paper stencil of a scallop shell, in flowing style not the petrol pump manner.Drain and slide turbot on to a hot dish. Put on the stencil, scatter with lobster eggs, then remove the paper carefully. Pour some sauce around: have the rest in a sauceboat. Serve with salad and white wine.