turban of cod



  • A large cod fillet, seasoned and brushed with lemon juice, coiled into a turban shape and secured, then placed in a shallow dish and baked at 180°C for 20 to 25 minutes until done. The fish is put on a serving plate and the centre filled with a little béchamel sauce which has been flavoured with lemon juice and any fish juices and mixed with chopped hard-boiled eggs. Additional sauce is served separately and the turban is garnished with lemon slices and parsley.