Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

A large turbot weighing 4 lb presents a problem to most households if it is to be served whole. The turbotière, the specially shaped lidded pan which was a feature of Victorian kitchens, is now a rarity. No pan will be large enough to contain the turbot, unless a preserving pan can be found, for which a lid must be extemporized.

A turbot should be served whole and majestic and complete with fins. Do not add to the feeling of awe, which should inspire you in cooking this fish,