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To Boil a Turbot

A fish dish where a turbot is boiled in salted water and served with melted butter and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Boil a Turbot

Ingredients

Directions

  1. Prepare a large pot of salted water.

  2. Bring the water to a boil.

  3. Carefully place the turbot in the boiling water.

  4. Boil the turbot thoroughly until cooked, being careful not to break the skin.

  5. Remove the turbot from the pot and serve with melted butter and lemon.

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.

Explore the science

What each ingredient does

Turbot
Is the main protein, cooked gently in boiling water until its flesh turns opaque and firm.

The step that matters

Boil the turbot thoroughly until cooked, being careful not to break the skin. Fish proteins set quickly at high heat, so the flesh turns firm and flaky once cooked through. Keeping the skin intact protects the delicate flesh from breaking apart in the hot water.

“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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