Turbot au Gratin
- Cold, cooked turbot
- Anchovy sauce
- Stock
- Cayenne pepper
- 2 ounces butter
- Flour
- Bread crumbs
Melt the butter in a stewpan. Add a little flour and then a little anchovy sauce and a little cayenne pepper. Stir these well together and drop in the sauce any leftover turbot. Place some of the turbot in large patty pans. Cover with bread crumbs and bake in a hot oven at 400°F. Brown the top.
Submitted by Aug 16, 2009
2 min 1 min 3 min