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.
Prepare
Fill a large pot with water and add coarse sea salt.
Bring the water to a boil.
Cook and serve
Carefully add the Turbot to the boiling water.
Boil the fish until it is cooked through, about 15-20 minutes depending on size.
Remove the fish from the pot and serve hot.
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 protein; its flesh sets as it heats, turning opaque and flaky.
The step that matters
Boil the fish until cooked through. Fish proteins set as they heat and become firm and dry if overcooked. Checking doneness at the low end of the time range helps keep the flesh moist and tender, especially for smaller fish.
“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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