Cold Turbot
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Fish
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Whether whole or sliced, cold turbot makes an excellent dish, if the fish have not been cooked too long beforehand.
- It will be found that turbot, especially when sliced, tends to harden, crumple, and lose its flavour while cooling.
- It is therefore of the greatest importance that the fish should have just cooled after cooking, and that the cooking-liquor should have barely time to set;
- otherwise the evil effects of cooling, mentioned above, will surely ensue.
- When served, just cooled, with one of the cold sauces suited to fish, turbot can vie in delicacy even with such fish as salmon or trout, which are usually served cold.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board