Cooking Turbot

BEFORE COOKING:

Thaw the frozen turbot completely. Clean, rinse, and cut into portions. If cooking the turbot whole, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place it into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half. Cook on low heat to avoid breaking the delicate flesh: fillets and bells – for 15–20 minutes, very large pieces or the whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms can also be added to the broth. Cook covered tightly. The turbot is done when its color turns lighter, and the flesh parts easily separate.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a buttery or dill sauce, or with chive or mint oil. Serve it with slaws, salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!