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Jason Goodwin

Pan Fried Turbot

Kalkan Balığı Tavası

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Preparation info
    • Difficulty

      Easy

Appears in
Yashim Cooks Istanbul
Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Starting the day before, this is a palace refinement designed to heighten the flavour of this palatial fish, which it does in a deliciously scented way. It works well with brill and halibut, too.

Ingredients

  • salt
  • water 1 litre/2 pints
  • saffron a

Method

  • Add 2 tsp salt to the water, and the saffron, and stir to dissolve the salt.
  • Gut and wash the turbot.
  • Slice the lemons thinly, and line a dish big and deep enough to hold the turbot and the water with half the slices.
  • Lay the turbot on top, and spr

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