Boiled Turbot

Ingredients

• the fish
• one table-spoonful of salt
• the juice of two lemons
• enough boiling water to cover the turbot

Method

1. 1

   Wash the turbot and soak in salted water for 1 hour.

2. 2

   Rinse, cut the skin, and boil in salted water with lemon juice.

3. 3

   Cook for 30 minutes, then serve garnished with parsley and lemon.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 98. The excerpt below is the record exactly as published.

Boiled Turbot. Wash the fish carefully, and let it stand for one hour in salted cold water, — one table-spoonful of salt to each pint of water. Now rinse the fish in fresh water. With a sharp knife, cut the black skin in a straight line from head to tail. This will prevent the white skin from breaking. Turbots are so broad that if the particular fish about to be cooked be a large one, it will not fit into a common fish-kettle. Few people have a turbot-kettle, and when there is not one at hand, a deep milk-pan will answer very well. Put a round, flat pot-cover in the bottom of the pan, or, better still, have a round piece of tin made 'to fit loosely in the milk-pan. For a fish weighing six pounds, put into the pan enough boiling water to cover the turbot, two table- spoonfuls of salt, and the juice of two lemons

Cook this with the app: pantry check, scaling, and the assistant.