3 Turbot to Boil
Ingredients
Directions
Prepare the fish
Clean the turbot by washing it thoroughly.
Rub the fish lightly with coarse sea salt.
Keep it in a cold place for a couple of days.
Soak the turbot in spring water with some salt for one to two hours before cooking.
Score the skin across the thickest part of the back to prevent it from breaking.
Boil
Fill a fish kettle with cold water.
Add a large handful of salt to the kettle.
Place the fish on a fish strainer.
Submerge the fish in the kettle.
Bring the water to a boil.
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, whose firm, delicate flesh holds together and sets as it poaches.
- Coarse sea salt
- Seasons the flesh and firms its texture when rubbed on before cooking.
The step that matters
Scoring the skin. Scoring across the thickest part of the back lets the skin release and prevents it from splitting as the thick flesh heats and contracts during boiling.
“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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