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• 12:13, 24 November 2025 Ch talk contribs created page Turbot fricassée (Created page with "⇐ Cooking⇐ Recipes from cookery books 400px|left I use a whole turbot, cutting the steaks - for which you need brute force or a meat cleaver and mallet - and using the trimmings for stock. Alternatively buy turbot steaks if you can - or use steaks of other firm white fish. <br clear=all> ==Ingredients== ;for 4 ;for the fricasée :65g butter :15g plain flour :4 turbot steaks, skinn...")