To Boil a Turbot
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Fill a large pot with water and add a generous amount of coarse sea salt.
Bring the water to a boil.
Carefully add the turbot to the boiling water.
Boil the turbot for about 15-20 minutes, or until cooked through.
Remove the turbot from the pot and let it drain before serving.
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 salted water until its flesh turns opaque and firm.
- Coarse sea salt
- Seasons the cooking water so the fish is flavoured from the outside as it poaches.
The step that matters
Bringing the water to a boil before adding the turbot. Adding the fish to water that is already boiling helps it start cooking quickly and keeps the flesh from sitting in cool water, which can make it soggy and cook unevenly.
“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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