Boiled Turbot is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of turbot boiled until tender in salted water that's served garnished with lobster spawn, parsley and lemon. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Turbot.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
337. INGREDIENTS.—6 oz. of salt to each gallon of water.
Mode—Choose a middling-sized turbot; for they are invariably the most valuable: if very large, the meat will be tough and thready. Three or four hours before dressing, soak the fish in salt and water to take off the slime; then thoroughly cleanse it, and with a knife make an incision down the middle of the back, to prevent the skin of the belly from cracking. Rub it over with lemon, and be particular not to cut off the fins. Lay the fish in a very clean turbot-kettle, with sufficient cold water to cover it, and salt in the above proportion. Let it gradually come to a boil, and skim very carefully; keep it gently simmering, and on no account let it boil fast, as the fish would have a very unsightly appearance. When the meat separates easily from the bone, it is done; then take it out, let it drain well, and dish it on a hot napkin. Rub a little lobster spawn through a sieve, sprinkle it over the fish, and garnish with tufts of parsley and cut lemon. Lobster or shrimp sauce, and plain melted butter, should be sent to table with it. (See Coloured Plate E.)
Time.—After the water boils, about 1/2 hour for a large turbot; middling size, about 20 minutes.
Average cost,—large turbot, from 10s. to 12s.; middling size, from 12s. to 15s.
Seasonable at any time.
Sufficient, 1 middling-sized turbot for 8 persons.
Note.—An amusing anecdote is related, by Miss Edgeworth, of a bishop, who, descending to his kitchen to superintend the dressing of a turbot, and discovering that his cook had stupidly cut off the fins, immediately commenced sewing them on again with his own episcopal fingers. This dignitary knew the value of a turbot's gelatinous appendages.
Modern Redaction
Ingredients:
1 medium-sized turbot
1/2 lemon
35g salt per 1l water
lobster spawn, to garnish
curly parsley, to garnish
lemon slices, to garnish
Method:
About 4 hours before you are due to cook the fish soak in salted water (this removes any slime). Wash and wipe dry then gut and wash once more. Take a sharp knife and make an incision down the centre of the fish's back (this prevents the skin of the belly from cracking). Rub the fish all over with lemon and be careful not to cut off fins.
Carefully lay the fish in a turbot kettle then pour over enough cold water to cover. Add salt at a ratio of 35g for every 1l water added then place on the hob and gradually bring to a boil. Reduce to a simmer, cover and cook gently for about 20 minutes, or until the turbot is done through (cooking slowly will preserve the appearance of the fish). The fish is done, when the flesh flakes away from the bone.
Remove from the dish and place on a warmed serving plate. Garnish with sieved lobster spawn, parsley and lemon slices and accompany with lobster sauce, shrimp sauce or melted butter sauce.
