Turbot in cider vinegar sauce from Bistro Cooking by Patricia Wells

  • apple cider vinegar
  • turbot

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: La Mère Poulard's zucchini crêpes; Golden cream and apple tart

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on July 27, 2014

    Pg. 149. We were not crazy about the cider vinegar butter sauce -- it didn't really add that much to the fish and considering how much butter went into a very small quantity of sauce, it was ridiculous. The method for cooking the fish was very nice -- really simple and quick. I'd be happy to cook turbot or any other flat fish like this again -- but I'd find a tastier and less caloric sauce to serve with it.

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