2053 Turbot Bouilli

Boiled Turbot

Appears in

Published 1903

About

Whole Turbot: These are usually cooked in Plain Court-bouillon and presented on a serviette, garnished with bouquets of very green parsley. It is recommended that a little butter is rubbed over the surface of the cooked fish so as to give it a shiny appearance.

Before commencing to cook a whole turbot especially if it is very fresh, it is advisable to partially detach the two fillets from the centre bone on the black skin side to a depth of 4–5 cm (1¾–2 in). Fold the fish over on itself and press hard to break the spine in two or three places; as well as facilitating the cooking, these measures also help to prevent the fish losing its shape.

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Soles et Filets de Solesole and Fillets of Sole

Turbot

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