Turbot
Ingredients
Directions
Prepare
Clean the turbot thoroughly, removing slime with a little fine salt.
Make a deep incision in the thickest part of the back, avoiding the fins.
Poach
In a fish kettle, dissolve salt and saltpetre in enough cold spring water to cover the fish.
Place the turbot in the kettle, white side up, and bring the water to a slow boil.
Skim off any scum that rises to the surface.
Simmer gently until the fish is cooked, then lift it out and drain.
Serve
Transfer the fish to a hot dish and cover with a hot napkin.
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, cooked whole so its firm white flesh holds together as it poaches.
- Coarse sea salt
- Seasons the poaching water and helps firm the surface of the fish.
The step that matters
Bringing the water to a slow boil and simmering gently. Vigorous boiling breaks the delicate flakes of fish apart and toughens the flesh. A slow heat with gentle simmering cooks the turbot evenly and keeps it 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.
More boiled turbot recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.