To Boil a Turbot

Ingredients

• A fine turbot
• four ounces of salt
• as much cold spring water as will cover the fish abundantly
• a hot napkin neatly arranged over the drainer
• rich lobster sauce
• good plain melted butter

Method

1. 1

   After emptying and washing the turbot, rub a little fine salt over the outside.

2. 2

   Change the water several times.

3. 3

   Draw a sharp knife through the thickest part of the back.

4. 4

   Dissolve salt in cold spring water in a fish-kettle.

5. 5

   Place the turbot in the kettle, bring to a boil, and clear off the scum.

6. 6

   Simmer until done, then lift out, drain, and slide onto a hot dish with a hot napkin.

7. 7

   Serve immediately with lobster sauce and melted butter.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 78. The excerpt below is the record exactly as published.

TO BOIL A TURBOT. [In season all the year.] A fine turbot, in full season, and well served, is one of the most delicate and delicious fish that can be sent to table ; but it is generally an expen- sive dish, and its excellence so much depends on the manner in which it is dressed, that great care should be taken to prepare it properly. After it is emptied, wash the inside until it is perfectly cleansed, and rub lightly a little fine salt over the outside, as this will render less washing and handling necessary, by at once tak- ing off the slime; change the water several times, and when the fish is as clean as it is possible to render it, draw a sharp knife through the thickest part of the middle of the back nearly through to the bone.* Never cut off the Jins of a turbot when preparing it for table, and remember that it is the dark side of the fish in which the incision is to be made, to prevent the skin of the white side from cracking Dissolve in a well-cleaned turbot or common fish-kettle, in as much cold spring water as will cover the fish abundantly, salt, in the pro- portion of four ounces to the gallon ; wipe the fish-plate with a clean cloth, lay the turbot upon it with the white side upwards, place it in the kettle, bring it slowly to boil, and clear off the scum thoroughly as it rises. Let the water only just simmer until the fish is done, then lift it out, drain, and slide it gently on to a very hot dish, with a hot napkin neatly arranged over the drainer. Send it immediately to table with rich lobster sauce and good plain melted butter

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