Boiled Turbot
Ingredients
Directions
Prepare
Make an incision in the skin along the backbone of the fish.
Place the fish in a turbot kettle and cover it with warm water.
Add ½ cup of coarse sea salt for every gallon of water.
Poach
Bring the water gently to a boil, skimming off any scum.
Reduce heat and simmer gently for 20 minutes, or until the fish easily separates from the bone.
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; its flesh firms and turns opaque as it poaches.
The step that matters
Simmer gently, do not boil hard. Vigorous boiling agitates the fish and tightens its proteins, making the flesh tough and likely to break apart. A gentle simmer cooks it evenly while keeping it tender and intact.
“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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