Turbot

The best of all flat fish, turbot surpasses even the sole in delicacy of flavour. The flesh is firm, rich and of a creamy white colour; if it has become bluish in colour, it should be rejected. The thick part of the fins is particularly favoured by the epicure. Turbot is usually poached in court-bouillon and served with a good sauce, its name varying with the sauce which accompanies it. Small turbots are called “chicken” turbots; they may be cooked according to any of the recipes for sole. When cooking whole turbots or chicken turbots, have the spine cut in one or two places in the middle of the back where the flesh is thickest. This prevents the fish from curling up during cooking and also helps it to cook more quickly.