|
|
Boiled Turbot.
Ingredients.
Turbot.
Method.
A moderate-sized turbot, six or eight pounds, is to be preferred; large turbots are generally tough and stringy. 1.
Soak the fish in cold salt and water for two hours to remove the slime; some rub it with a lemon to make it white, but its
utility is doubtful. 2. Place the turbot on the strainer, and put it into a clean oval fish-kettle with plenty of cold
water and salt; give it plenty of room. 3. Bring it gradually to the boil. 4. Skim and set aside to simmer gently
for half an hour. French cooks use milk and water for cooking a turbot. 5. Dish it on a hot napkin, the white side
uppermost. 6. Garnish with parsley and nasturtium flowers. 7. Serve with melted butter or shrimp sauce. Brill is
cooked in the same way after soaking and removing the scales.
PRECAUTIONS.-Very careful boiling and a clean trainer and kettle are essentials.
Halibut is often sold for turbot, but its flavour is not so delicate. The halibut is smooth, and covered with oblong scales,
which adhere firmly to the body. The turbot has large blunt tubercles like flattened warts. The halibut is more oval in shape
than a turbot.
|
|
