Boiled Turbot is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of turbot boiled in a fish kettle thats served with lobster sauce or Dutch sauce. 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 classic recipe for a Victorian version of Boiled Turbot that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 191.—TURBOT, PLAIN BOILED.
Wash the turbot, wipe it dry, rub it over with the juice of a lemon, and a little salt, and put it into a fish-kettle with water sufficient to cover it; add a handful of salt, set the kettle over the fire, and as soon as it begins to boil, lift it down by the side of the fire, to continue gently simmering for about half and hour—more or less, according to the size and weight of the fish; when done, skim the water, lift the turbot out carefully upon its drainer, slide it gently off on to the dish covered with a folded napkin, garnish it round neatly with pickled parsley, and send to table with either lobster sauce, No. 40, or Dutch sauce, No. 79.
Prepare the turbot then rub all over with the lemon juice and a little salt. Place in a fish kettle and add enough water to cover then stir in the 2 tbsp sea salt. Bring to a boil, reduce to a simmer then cover and cook for about 30 minutes (depending on the size of the fish), or until the meat flakes easily when scraped with a fork.
When done, carefully lift the fish from the kettle and drain before transferring to a warmed serving plate. Bring to the table and accompany with either lobster sauce or Dutch sauce.
