Turbot
Ingredients
Directions
Rub the turbot lightly with coarse sea salt and keep it in a cold place.
Soak the turbot in spring water with some salt for 1-2 hours before cooking.
Score the skin across the thickest part of the back to prevent it from breaking during cooking.
Recipe from a historical cookbook (Internet Archive).
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.
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