Name: Turbot
Ingredients: 1 medium-sized turbot; coarse sea salt; water

Turbot

Ingredients

1 medium-sized turbot
coarse sea salt
water

Directions

Remove the gills from the turbot carefully.
Make an incision close to the head on the back of the fish.
Remove the insides and wash the fish well with salt and water.
Choose medium-sized fish for the best texture.
If possible, keep the fish for a day or two after catching, especially in winter.

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.