Modern Cookery
Ingredients
Directions
Prepare the fish
Clean the inside of the turbot thoroughly and rub a little fine salt on the outside to remove slime.
Change the water several times until the fish is clean.
Make a shallow incision in the thickest part of the back on the dark side of the fish.
Poach and serve
In a large pot, dissolve the salt and saltpetre in enough cold spring water to cover the fish.
Place the turbot in the pot with the white side up and bring the water to a slow boil, skimming off any scum.
Let the water simmer gently until the fish is cooked through.
Carefully lift the fish out, drain it, and place it on a hot serving dish.
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
- Is the main fish; its firm, flaky flesh becomes tender and moist when gently poached.
- Coarse sea salt
- Seasons the poaching water and helps firm the fish's flesh during cooking.
The step that matters
Simmering the turbot gently. Once the water boils, the fish should only simmer. Vigorous boiling toughens and breaks up delicate fish flesh, so keeping the water just below a boil keeps it moist 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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