Turbot
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Sprinkle the turbot with coarse sea salt.
Hang the turbot by the tail in a cool place for 2-3 days.
Bake
Bake the turbot in the oven at 350°F (175°C) until cooked through.
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.
Explore the science
What each ingredient does
- Turbot
- Forms the main body of the dish and carries the flavour and texture of the fish.
- Coarse sea salt
- Draws moisture out of the fish and seasons it during the resting period.
The step that matters
Hang the turbot in a cool place for 2-3 days. Salt draws moisture out of the fish and firms its flesh, while a cool place keeps it from spoiling during the long rest. Too warm a spot risks spoilage before the salt can work.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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