Baked Turbans of Flounder, White Sauce
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the flounder by cleaning and filleting it.
Shape the fillets into turbans and place them in a baking dish.
Bake and serve
Cover with white sauce.
Bake in a moderate oven at 350°F (175°C) until cooked through.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flounder
- Delicate white fish that turns flaky and tender as it cooks, forming the body of the dish.
- White sauce
- Adds moisture and creaminess, keeping the fish from drying out in the oven.
The step that matters
Bake until cooked through. Fish proteins set as they heat, turning the flesh opaque and flaky. Underbaked fish is unsafe to eat, while overbaking squeezes out moisture and leaves it dry and tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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