923—Turbot

Turbot is generally served boiled, accompanied by freshly cooked, floury potatoes, and the cases are exceptional when, cooked in this way, it is dished with any other garnish.

All fish sauces may be served with turbot. When, for the sake of variety, or in pursuance of the consumer’s wishes, turbot has to be braised or garnished, it is best to select a medium-sized fish, i.e., one weighing from eight to twelve lbs., thick, very fleshy, and white.

Unless expressly ordered, it is best to avoid surrounding the piece with its garnish. Preferably, send the latter to the table in a separate dish, as also the sauce. By this means the service is expedited, and, more important still, the fish is quite hot when it reaches the table. It is granted that the sight of a dish containing a fine, richly garnished and tastefully arranged piece is flattering to the host, but it would be a pity that the quality of the fish should thereby suffer, more particularly as the gourmet is not satisfied with sightliness alone.

I explained at the beginning of this chapter, under “Boiled Fish” (No. 776, The Boiling of Fish in Salted Water and No. 779, The Poaching of Fish), the details relating to this method of cooking, especially with regard to its application to turbot. For the braising and garnishing of turbot, the reader is begged to refer to the recipes concerned with chicken-turbot. These recipes may be applied to turbot, provided the difference in the size of the fish be taken into account in reference to the time allowed for braising and the quantities of the garnishing ingredients.