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Boiled Turbot

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Water
  2. a glass of vinegar
  3. Shrimp sauce
  4. Rub
  5. a handful of salt
  6. Turbot
Contains CrustaceansFishSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Good Turbot will be thick and plump, and the belly a yellowish white: if they appear blue and thin, they are not good.
  2. Wash the fish clean, but do not let it lie in the water to make it soft.
  3. Rub it over with vinegar, lay it on a fish-plate with the white side up ;
  4. pin a cloth over it tight under the plate.
  5. Put it into a kettle of cold water ;
  6. add a handful of salt, and a glass of vinegar, aud boil it gradually.
  7. Take it up carefully, drain it, take off the cloth, and slip it on the dish.
  8. Garnish with fried oysters, lobster gravy, or shrimp sauce in boats.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Colander
  • Kettle