Poached Turbot

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 chicken turbot or a cut, 1½–2 lb. in weight
  • lemon
  • salt


Wipe the fish thoroughly and trim the fins. Make an incision down the middle of the back, to lessen the possibility of the skin cracking; and rub the white side of the fish with a cut lemon to retain its whiteness. Have ready a pan containing sufficient warm water to cover the fish, add salt to taste, put in the fish, bring gradually to near boiling-point, then simmer very gently for 15–20 min.