How to Cook Turbot The Victorian Way

How to Cook Turbot – The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery ebook in this article: 📖

Lord and Lady Braybrooke are hosting guests for evening meal. They have asked Mrs Crocombe to serve turbot – the most prestigious fish and a popular dish, significantly amongst royalty and aristocratic households.

System a go to to Mrs Crocombe’s kitchen:

A whole turbot
1 lemon
1 lobster with roe
50g butter
250ml velouté sauce or melted butter sauce
Cayenne pepper
Parsley (to garnish)

Get ready the turbot. If not currently accomplished so by the fishmonger, intestine and be certain it is washed extensively before remaining wiped dry. Then, trim off the fins with a pair of scissors, rub the fish all more than with fifty percent of a sliced lemon, and place it in a turbot kettle (or significant pan).

To prepare dinner the fish, place the pan on the stove just before incorporating refreshing water and a handful of salt. Depart on the heat for 25 minutes. Recall that the fish will keep on to cook dinner a minor for a longer time at the time you’ve eliminated it from the drinking water.

To make the sauce, dice up the lobster and pound the roe. Put these elements in a pan, and insert the butter, lemon juice, a pinch of cayenne pepper and the velouté sauce (or melted butter). Mix perfectly with a picket spoon. As soon as mixed, place the combination via a sieve till it is easy. Warmth it up just prior to serving.

For greatest final results, after cooked the fish should really be served straight away on a hot plate. Parsley can be made use of as an optional garnish.

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34 thoughts on “How to Cook Turbot – The Victorian Way”

  1. If you recreate this recipe at home please do leave a comment to let us know how it turns out. It would also be interesting to hear if you make any modifications or substitutions.

    Below is a list of answers to frequently asked questions (FAQs) about this episode that we hope you find useful:

    1. Velouté sauce is made with a butter and flour roux to which hot stock is added. It's like a white or bechamel sauce but with stock.

    2. You can use any white fish to recreate this recipe, including fillets of fish.

    3. This meal stays hot whilst the soup is being eaten because the plate has been warmed up and it's a big fish.

    4. Mrs Crocombe does not strain the sauce, she pushes it through the sieve to purée it. All the lobster is still there, but the sauce is consistent and velvety with no lumps.

    5. French was often used for recipes as it was considered more upmarket and fashionable. Even if a dish was very English, it was given a French name and the vast majority of upper class menus were written in French.

    6. Flounders and turbot are both flatfish (as are plaice, dab, sole and many others) but that is where the resemblance ends. Turbot were (and indeed are) regarded as one of the most delicious fish around, hence their price and prestige. Nowadays they are often farmed, which means they are slightly less expensive compared to those caught in the wild. The Marine Stewardship Council (MSC) also rates them as relatively sustainable:

  2. The glance she throws when she says some people use turbot kettle to steam pudding is the pure essence of Mrs Crocombe, the finest and highest shades at the peasants she can throws

  3. I cannot watch this seriously without the word T U R B O T blasting inside my brain. Nova just made comedy with a single word that's so good.

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