924—Cold Turbot

Whether whole or sliced, cold turbot makes an excellent dish, if the fish have not been cooked too long beforehand. It will be found that turbot, especially when sliced, tends to harden, crumple, and lose its flavour while cooling. It is therefore of the greatest importance that the fish should have just cooled after cooking, and that the cooking-liquor should have barely time to set; otherwise the evil effects of cooling, mentioned above, will surely ensue. When served, just cooled, with one of the cold sauces suited to fish, turbot can vie in delicacy even with such fish as salmon or trout, which are usually served cold.