Turbot à Vapeur

Brillat-Savarin’s steamed turbot

Preparation info

    • Difficulty

      Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

Few readers are likely to follow this recipe; but all will benefit from absorbing its lesson and from a taste of Brillat-Savarin’s prose.

A very large turbot is not easy to cook whole. The Roman emperor Domitian is said to have consulted the Senate about such a pro