Turbot
Ingredients
Directions
Prepare the fish
Clean the turbot thoroughly, removing the gills and slime.
Make a shallow incision in the thickest part of the back on the dark side.
Poach
In a large pot, dissolve the salt and saltpetre in enough cold spring water to cover the fish.
Place the turbot in the pot, white side up, and bring the water to a slow boil, skimming off any scum.
Simmer gently until the fish is cooked through, then carefully lift it out and drain.
Transfer the fish to a hot serving dish, covering it with a hot napkin.
Serve
Serve immediately with rich lobster sauce, melted butter, and dressed cucumber.
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
- The main fish, whose firm white flesh becomes flaky when gently poached.
- Coarse sea salt
- Seasons the poaching liquid and firms the flesh of the fish.
The step that matters
Bringing the water to a slow boil and simmering gently. Vigorous boiling breaks up the delicate flesh of the fish, while gentle simmering cooks it evenly and keeps it moist. Skimming off scum keeps the poaching liquid clear.
“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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