¼ lb. minced shellfish meats
Ground pepper
1 t. celery seed (or lovage)
Grated almonds or pine nuts
1 raw egg
Bread crumbs
casings
Olive oil
Wine sauce

To make this dish, peel turnips, and cook until soft. Mash them, and spread the paste on a serving platter.

Remove the bones from the fish (fillet them) and poach them lightly in stock and a little olive oil.

Place the cooked fillets on top of the mashed turnips, season with the saffron sauce below, and serve with a sprinkling of pepper

Making the sauce

For the sauce, grind together cumin and laurel berries or pepper. Combine with white wine, honey, stock, and olive oil or butter.

Bring to a boil, simmer for 25 minutes, and thicken with flour.

Add saffron for colour.

Pour the sauce over the cooked fillets and serve with a sprinkling of vinegar