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Plain Boiled Turbot

A simple boiled turbot served plain or with sauce en matelote.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Plain Boiled Turbot

Ingredients

Directions

Prepare

  1. Cut the turbot down the center of the back and make two slight gashes on each side.

Cook

  1. Place the turbot in a pot and cover it with water.

  2. Bring the water to a boil, then reduce to a simmer.

  3. Cook the turbot for about 10 minutes or until firm to the touch.

Serve

  1. Serve with sauce en matelote if desired.

Recipe from a historical cookbook (Internet Archive).

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.

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