Turbot
Ingredients
Directions
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.
Cook until the fish is opaque and flakes easily with a fork.
Remove the fish 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
- Provides the main protein, which firms and turns opaque as it cooks.
The step that matters
Stop cooking when the fish is opaque and flakes easily. Fish proteins tighten as they heat, so overcooking squeezes out moisture and leaves the flesh dry and tough.
“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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