Turbot
Ingredients
Directions
Choose a fresh turbot that is thick and firm to the touch.
Turn the turbot on its belly and make a 4-inch incision near the gills on the gray side.
Remove the intestines and gills to completely clean the fish.
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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