To Boil a Turbot
Ingredients
Directions
Prepare the fish
Empty the turbot and wash the inside until clean.
Rub a little coarse sea salt over the outside to remove slime.
Change the water several times until the fish is clean.
Make a deep incision in the thickest part of the back, avoiding the fins.
Poach and serve
In a clean fish kettle, dissolve salt in enough cold spring water to cover the fish.
Bring the water to a boil and add the turbot.
Cook until done, then serve immediately.
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 dish itself; its delicate flesh firms and flakes as it cooks gently in the water.
The step that matters
Cook until done, then serve immediately. Fish proteins set at moderate heat and become dry and tough if overcooked, so the fish should be checked promptly and served as soon as it is ready.
“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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