Whether whole or in small cuts, cold turbot makes an excellent dish providing that care is taken not to cook it too long in advance. It will be found that turbot, especially in small cuts tends to harden and become insipid whilst cooling; hence the reason for cooking as late as possible for use. It is therefore essential that the fish should have just cooled down after cooking and that the cooking liquid should not have had sufficient time to set as a jelly. If these points are not adhered to, undesirable results as previously noted, will occur. The gelatinous quality of the flesh of turbot underlines the importance of these observations.
When served just cool as recommended, with a suitable cold sauce, turbot can rival the delicacy even of such fish as salmon or trout.