Turbot fish: why is it so valued? Recipe for royal fish turbot with vegetables Composition and useful properties of turbot.
Turbot is a fish of the flounder order. Sometimes it can be called a large diamond or sea pheasant. This species is widespread in the Mediterranean, Black, Baltic and North Seas. This predatory fish is quite a valuable industrial raw material, it is often used for cooking. It has a peculiar aroma.
Turbot fish looks like a flounder
Description and characteristics of species
Turbot has significant similarities with flounder. However, the sea pheasant has two eyes, which are located on the left side. The body is flat and round. The top has a color environment, which enables the predator to successfully hunt for other smaller species. The scales on top are practically absent, but there are bony protrusions. On average, such fish grow from 50 to 70 cm, but sometimes there are individuals up to 1 m with a weight of up to 20 kg.
This species reaches sexual maturity at the age of 5 years. The spawning period falls on April-August. Fish lay eggs at a depth of 10 to 40 m. One female can spawn about 10-15 million eggs. The fry appear after 7-9 weeks.
Turbot is a valuable object of fishing. Most often, such a fish is caught along with haddock, flounder and cod. There are special farms where this type of fish is grown. They can be found in some European countries, China, Chile and Korea. The main European producer is Spain, and China is the world's one.
Turbot is a valuable species of fish for the food industry Depending on the habitat, the fish can be marine and oceanic. The most valuable are the oceanic subspecies, as they are quite large in size. They have softer meat. If it is fresh, then you can catch a slight aroma of fresh cucumber from it.
The Black Sea subspecies of turbot is less in demand. This is due to the fact that its meat has gray shade, and there is also a slight smack of mud. A separate subspecies is a fish caught in the Baltic Sea.
Useful properties and harm
The value of turbot lies in its useful properties. They are fully preserved when properly frozen and thawed. The usefulness of such fish is:
- Low calorie. The fat content in such a product is minimal. Meat is very nutritious as it contains a large number of balanced protein. Such fish is recommended for children, athletes, pregnant women and the elderly.
- The content of a large number of mineral elements. Fish meat contains a large amount of phosphorus and calcium. These two components have a strengthening effect on the musculoskeletal system and teeth. The composition contains fluorine and iodine.
Turbot meat contains a range of useful substances - The content of omega-3 fatty acids. These components help prevent the development of various cardiovascular diseases, hypertension and varicose veins.
- The presence of a large number of B vitamins. They help to establish normal functioning nervous system and relieve the syndrome of constant fatigue.
By itself, turbot fish is not dangerous. However, if it grew in a reservoir polluted by industrial effluents, then such fish will contain a large amount of mercury and heavy metals. You need to buy such a product only if there are documents that confirm that the fish was grown in an ecologically clean reservoir.
Application in cooking
The value of the sea pheasant in cooking is explained by its tender, juicy and white meat. It can be sold both fresh and frozen, without losing its beneficial properties.
When buying fresh fish, you should carefully inspect it. The carcass should have a translucent grayish mucus. It helps to maintain the natural moisture of the fish, so the finished meat will be juicy.
When choosing a turbot carcass, pay attention to the presence of mucus on its surface Fresh fish are elastic and smell of iodine. The eyes may be slightly protruding. The gills should always be light red, if they have darkened, then this indicates that the product is not fresh. If the turbot has a gray or greenish color, then it may indicate that it lived in the silt, so the taste of mud will be felt in its meat.
A product such as flounder is being prepared. It can be boiled, fried, baked and steamed. In the Baltic, it is customary to cook such a fish in foil on a fire. A good option for cooking flounder turbot with asparagus and grilled vegetables.
To prepare tasty dish based on such a marine product, the following recommendations must be followed:
- For cooking, it is best to buy fish caught in the ocean or the Mediterranean Sea.
- It is recommended to buy fresh fish only if it is in ice. In other cases, it is better to give preference to frozen.
Use as little spices and salt as possible to make chuobo. - So that the meat does not lose its taste and delicate aroma, it is recommended to use a minimum amount of seasonings and salt.
- An excellent side dish can be boiled potatoes or vegetables cooked on the grill.
- Fish can be served with white wine sauce or low-fat yogurt.
When buying turbot fish, you need to pay attention to its freshness. Otherwise it might be strong. food poisoning. Dishes from such a product are considered quite dietary, so they are perfect for athletes, losing weight people, pregnant women and children.
Turbot is a fish of the flounder order. Sometimes it can be called a large diamond or sea pheasant. This species is widespread in the Mediterranean, Black, Baltic and North Seas. This predatory fish is quite a valuable industrial raw material, it is often used for cooking. It has a peculiar aroma.
Turbot fish looks like a flounder Description and characteristics of species
Turbot has significant similarities with flounder. However, the sea pheasant has two eyes, which are located on the left side. The body is flat and round. The upper part has the color of the environment, which makes it possible for the predator to successfully hunt other smaller species. The scales on top are practically absent, but there are bony protrusions. On average, such fish grow from 50 to 70 cm, but sometimes there are individuals up to 1 m with a weight of up to 20 kg.
This species reaches sexual maturity at the age of 5 years. The spawning period falls on April-August. Fish lay eggs at a depth of 10 to 40 m. One female can spawn about 10-15 million eggs. The fry appear after 7-9 weeks.
Turbot is a valuable object of fishing. Most often, such a fish is caught along with haddock, flounder and cod. There are special farms where this type of fish is grown. They can be found in some European countries, China, Chile and Korea. The main European producer is Spain, and China is the world's one.
Turbot is a valuable species of fish for the food industry Depending on the habitat, the fish can be marine and oceanic. The most valuable are the oceanic subspecies, as they are quite large in size. They have softer meat. If it is fresh, then you can catch a slight aroma of fresh cucumber from it.
The Black Sea subspecies of turbot is less in demand. This is due to the fact that its meat has a gray tint, and there is also a slight taste of mud. A separate subspecies is a fish caught in the Baltic Sea.
Useful properties and harm
The value of turbot lies in its useful properties. They are fully preserved when properly frozen and thawed. The usefulness of such fish is:
- Low calorie. The fat content in such a product is minimal. The meat is very nutritious, as it contains a large amount of balanced protein. Such fish is recommended for children, athletes, pregnant women and the elderly.
- The content of a large number of mineral elements. Fish meat contains a large amount of phosphorus and calcium. These two components have a strengthening effect on the musculoskeletal system and teeth. The composition contains fluorine and iodine.
Turbot meat contains a number of useful substances. - The content of omega-3 fatty acids. These components help prevent the development of various cardiovascular diseases, hypertension and varicose veins.
- The presence of a large number of B vitamins. They help to establish the normal functioning of the nervous system and relieve the syndrome of constant fatigue.
By itself, turbot fish is not dangerous. However, if it grew in a reservoir polluted by industrial effluents, then such fish will contain a large amount of mercury and heavy metals. You need to buy such a product only if there are documents that confirm that the fish was grown in an ecologically clean reservoir.
Application in cooking
The value of the sea pheasant in cooking is explained by its tender, juicy and white meat. It can be sold both fresh and frozen, without losing its beneficial properties.
When buying fresh fish, you should carefully inspect it. The carcass should have a translucent grayish mucus. It helps to maintain the natural moisture of the fish, so the finished meat will be juicy.
When choosing a turbot carcass, pay attention to the presence of mucus on its surface Fresh fish are elastic and smell of iodine. The eyes may be slightly protruding. The gills should always be light red, if they have darkened, then this indicates that the product is not fresh. If the turbot has a gray or greenish color, then it may indicate that it lived in the silt, so the taste of mud will be felt in its meat.
A product such as flounder is being prepared. It can be boiled, fried, baked and steamed. In the Baltic, it is customary to cook such a fish in foil on a fire. A good option for cooking flounder turbot with asparagus and grilled vegetables.
To prepare a delicious dish based on such a seafood product, the following recommendations must be followed:
- For cooking, it is best to buy fish caught in the ocean or the Mediterranean Sea.
- It is recommended to buy fresh fish only if it is in ice. In other cases, it is better to give preference to frozen.
Use as little spices and salt as possible to make chuobo. - So that the meat does not lose its taste and delicate aroma, it is recommended to use a minimum amount of seasonings and salt.
- An excellent side dish can be boiled potatoes or vegetables cooked on the grill.
- Fish can be served with white wine sauce or low-fat yogurt.
When buying turbot fish, you need to pay attention to its freshness. Otherwise, there may be severe food poisoning. Dishes from such a product are considered quite dietary, so they are perfect for athletes, losing weight people, pregnant women and children.
No complete diet, even a dietary one, can do without fish. Great love due to more tender and fatty meat and a small number of bones is deservedly used by marine and ocean specimens. They also include a representative of the flounder-like family - turbot, also called a large rhombus and a sea pheasant. Even a novice hostess will be able to master a tasty and juicy dish from it, and the variety of recipes allows everyone to choose the most acceptable option.
Secrets of choosing and cooking a product
Although the taste of a turbot is almost impossible to spoil, experienced chefs advise you to follow a few simple recommendations:
- If you have a choice, you should give preference to specimens caught in the Mediterranean or oceanic expanses. In second place is the Baltic large rhombus. The Black Sea turbot closes the rating, the meat of which, according to reviews, is characterized by less juiciness and greater rigidity.
- It is better to buy fresh carcasses stored on ice. When purchasing frozen fish, it is important to take care of proper defrosting in order to preserve the greatest number of nutrients. It must be done in the refrigerator throughout the day.
- When buying, you must choose specimens with a slight cucumber smell, as well as transparent and clean eyes, without mucus and turbidity.
- It is better to ask the seller to gut the fish, after which it will remain at home to rinse the carcass under a running stream and dry it thoroughly.
- In order to emphasize, and not to interrupt the delicate fishy taste, when cooking, do not abuse spices with salt. The best side dish would be boiled potatoes or baked or fresh vegetables. As for sauces, it is better to give preference to recipes that include dry white wines, low-fat yogurts, or fish broth.
Any heat treatment is great for working with turbot - steaming and boiling, frying in a pan, grilling and in the oven.
Sea pheasant baked with olives and cherry tomatoes
For four servings this dish required:
- a large rhombus, weighing about a kilogram;
- one hundred and fifty grams of Tajarian olives;
- cherry packaging;
- two garlic heads;
- sixty milliliters of any dry white wine;
- forty-five milliliters of vegetable oil, preferably olive;
- salt and pepper.
Stuff the prepared fish with olives and whole unpeeled cloves of one garlic head.
For a turbot laid out on a baking sheet, make two semicircular cuts on top from the head to the tail and two straight cuts in the center. Add pepper and salt, not forgetting that the meat of marine specimens is already characterized by a salty taste, therefore, there is no need to be zealous. Pour the carcass with wine, and then - olive oil. Place tomatoes with garlic cloves around and send the dish to the oven. Bake for at least half an hour at 200 ° C.
Large rhombus in onion sauce with potato “cushion”
This simple recipe allows you to easily and quickly prepare a fish dish with a full side dish. A set of required products:
- two rhombuses, with a total weight of up to a couple of kilograms;
- forty-five milliliters of vegetable oil;
- a pack of ready-made Provence herbal mixture;
- pepper with salt;
- ten potatoes;
- for sauce: half a glass of broth from any fish, two onions, forty grams of creamy soft cheese, fifty milliliters of dry white wine, twenty milliliters of melted butter, half a glass of cream with a fat content of at least 10%, black pepper, a teaspoon of sugar and salt.
Salt the fish a little and sprinkle generously with the Provence mixture, including the inner abdominal region. For a quarter of an hour you need to insist vegetable oil on a mix of Provence herbs, adding salt and pepper. Sprinkle the peeled potatoes with the resulting marinade, cut into slices, and spread it with a “pillow” on a baking sheet. Place the turbot on top. Heat the oven to 220 ° C and cook for an hour.
To make onion sauce, you need to sauté medium-sized chopped onions, flavoring them with a spoonful of sugar and melted butter. Having received an onion golden color, it is necessary to pour in alcohol and simmer the mass for another five to seven minutes. Add fish broth and cream cheese with salt.
Wait until the final melting of the cheese mixture, then remove the pan from the stove, cool the contents for a couple of minutes and transfer it to a blender. Pour in the cream and whisk. If you wish, you can not achieve a completely homogeneous consistency, but leave pieces of fried onion for piquancy. Return the whipped mix to the stove again, pepper and, after making a minimum heat, heat to a boil.
Serve the fish whole or cut into portions. Do not forget to pour plenty of sauce on top.
Sea pheasant in a tomato "fur coat"
Who, no matter how the inhabitants of the Mediterranean, know best of all how to cook the most delicate dish from marine life. Spaniards love to serve turbot with spicy tomato sauce.
To do this, take half a kilogram of fish fillet and fill it in a frying pan with fish broth by at least a third. Pour the grated zest of one citrus, reduce the heat to a minimum and boil for a quarter of an hour. Remove the fish and strain the broth.
Cut two hundred grams of onion into small cubes and sauté until golden brown in vegetable oil. Pour half a kilo of tomatoes with boiling water, and then - cold water quickly remove the skin and chop finely. Pour the tomatoes to the onion, adding:
- two tea spoons of sugar;
- half a teaspoon of salt;
- a tablespoon of finely chopped basil;
- crushed clove of garlic;
- a pinch of paprika;
- a quarter of a dessert spoon of freshly ground black pepper.
Reduce the heat on low heat to a thick puree.
Pour one hundred milliliters of fish broth into it and simmer until a homogeneous mixture is formed. Pour the steaming sauce over the turbot and, after closing the lid, let it brew for at least forty minutes. Serve, garnish with lemon and fresh herbs.
Regardless of the variant of the chosen recipe, this tender and juicy fish will firmly enter your diet, decorating both the weekday and the most solemn table with dignity.
1 hour
4 servings
Ingredients:
For sauce:
Cooking flounder - turbot
Process the turbot flounder. Remove fish fillet from the bones, cut into 4 parts. Save the bones, head (removing the gills) and tail.
Remove the dark green part from the leek. Cut each stem into 5 equal parts, put in a saucepan, add thyme and rosemary, crushed garlic, juniper, star anise and cloves. Add diced butter and fish broth. Cover tightly with foil and make 4-5 holes in it with a toothpick. Cook over low heat for 30 minutes.
Peel the squids and put them in the freezer to freeze them. Then cut as thin as possible.
For the sauce, add the remaining pieces of squid to the fish leftovers, fry it all in olive oil. Add pieces of peeled celery root, chopped leek, garlic and juniper. Pour Noilly prat and 6 glasses of water over. Bring to a boil, cook without boiling for 1 hour. Strain through a sieve, reduce to 1/3. Add butter and squid ink, mix.
Brush the flounder with olive oil, salt and pepper, bake skin side down in an oven preheated to 185 ° C until the desired degree of readiness. Serve flounder turbot with leek and squid strips, topped with Noilly prat sauce.
In one and the same satire, Juvenal simultaneously made famous the emperor Domitian and turbot, for which the senate was convened. A large meeting of the Senate took place, but the issue turned out to be so important that the Fathers-legislators dispersed, not deciding under what sauce this monstrous animal should be served. In the absence of the decision of the Roman Senate, we are content with the decision of Vincent de la Chapelle, the venerable Father Legislator of French Cuisine. As far as we are familiar with ancient cooking, we should not be too sorry that in this case, as in many others, this venerable assembly somewhat blundered. Instead of Domitian's turbot, which is very difficult to obtain according to Juvenal's description, take the best and largest turbot fish you can find.
It should be very thick, very white and very fresh. Cut it lengthwise down to the middle of the back, closer to the head than to the tail, and make a cut three or four inches long, depending on the size of the turbot. Raise the flesh on both sides, cut the ridge along the hole, remove three or four vertebrae. Secure the head with a knitting needle and string, which must be passed between the ridge and the first gill bone. Rub the turbot with lemon juice, place the flounder in a frying dish, which should be moistened with salt water (brine) and one or two pints of milk, add two or three lemon peels, cut into slices, removing the pulp and seeds. As soon as your seasoning begins to boil and "flinch", cover the fire and simmer the fish without letting it boil. Cover the top of the fish with greaseproof paper and leave in the sauce until serving. A quarter of an hour before serving, drain the liquid, put a napkin on the dish, spread the parsley roots on it so that the fish that you will put on the dish lies flat and its middle rises slightly. Lay the fish on a dish on top of the parsley. Using large scissors, cut off the fish's antennae and the end of the tail evenly. Put sprigs of parsley around the turbot, and if the fish broke in some places, then mask these places with parsley. Place a gravy boat with white caper sauce next to it, and another gravy boat with savory sauce or heavy gravy or fish broth or good hollandaise sauce.
The following words are to be added to Vincent de la Chapelle's injunction: "With this turbot dish, serve hollandaise sauce, or oyster sauce, or fatty tomato sauce, or a white sauce with horseradish and spices, and it is best to serve this fish with lobster oil and finely chopped minced meat from this fish compared to other sauces.
TURBOT IN ENGLISH. The English, who are naturally famous fish eaters, prepare a pre-planned sauce for each fish, with which this fish is always served. So, with turbot, the British usually eat lobster sauce or shrimp sauce. They serve boiled salmon with parsley sauce and often with cucumber salad. With cod they serve oyster sauce, which gourmets demand without fail. With whiting, the British serve egg sauce, and with boiled mackerel - parsley sauce or gooseberry sauce. With deep-fried fish (merlan, trout, smelt, small flounder), they serve anchovy oil.
Choose fresh turbot flounder, which should be white and thick. Gut it and cut off the fins that go around the body of the fish, cut it along the dark side of the body. The incision should be located close to the spine. After that, put the fish in a large bowl of cold water and soak in cold water for an hour. Drain the water, tie the head with twine, put the fish on the grill of a special dish in which flounders are fried, turning the dark side of the body to the grill, sprinkle with salt and pour cold water over. Place the pot over high heat to bring the liquid to a boil. When the liquid boils once, move it to the edge of the stove and keep it there for 40–50 minutes at the same temperature, but without letting it boil. Boil one lobster in salt water at the same time, let it cool. Remove the meat from the tail, being careful not to ruin the shell. Cut the meat into slices, put in a small saucepan, cut the seasonings, cut also the meat from the lobster claws into square pieces and leave it all under the lid. Prepare butter sauce. When it's ready, add the small pieces of lobster and keep the sauce in a water bath. Immediately before serving, drain the liquid from the fish, untie the string and transfer the fish to a wide dish, the bottom of which is covered with an oval plank. Poke two holes and cover with a napkin on top. It almost goes without saying that the white side of the fish should be on top. Place the boiled lobster in the middle of the fish. On the lobster shell, put the meat from its tail, cut into slices, and pierce the entire shell with a metal stick, on which two crayfish and one truffle are put on. Surround the turbot with parsley leaves and serve the sauce separately.
KAGIORI FROM TURBO. This dish comes from India, nowadays it is served everywhere in England, and in this sense it may seem that England has become a colony of India. Separate the fillet from a small raw turbot fish, cut into large cubes, fry over high heat with butter for only two minutes, add salt, pepper and remove the pan from heat. Finely chop one onion, fry in butter, without browning, put 500 g of washed rice, from which the water has been carefully drained. Rice must be on the sieve for an hour. After a few seconds, pour in the fish stock until it is three times the height of the rice. Simmer over high heat for 10-12 minutes, then remove the pot from the heat and keep it close to the oven door until the rice is almost dry. After that, mix rice with turbot fillets, sprinkle with a pinch of cayenne pepper, pour a few tablespoons of sauce on top, and also add three finely chopped hard-boiled eggs and, finally, a piece of butter, cut into small slices. Put the rice immediately in a deep dish and pour over the butter, which was fried with hazelnuts.
TURBOT FLICE BAKED DANISH. Take a small turbot fish, which should be very fresh. You may take half a turbot if that half is large enough for the number of guests you have invited. Separate the flesh from the ridge and cut across to get long fillet pieces that are two to three centimeters thick. Put these fillet pieces in a ceramic dish, sprinkle with salt and spices, boil five or six hard-boiled eggs, cut each into four parts, sprinkle with salt and pepper, as well as parsley and keep in a covered saucepan. Sift through a sieve 400-500 g of coarsely salted semul groats so that no flour remains in it. Add two egg yolks one after the other, rubbing them with your palms. Put the resulting grits on an iron sheet and dry in a drying cabinet. Rub again with your hands, rubbing the resulting lumps, and boil in salt water to make it thick and dry. Finely chop two white onions, a handful of green parsley and 8-10 fresh mushrooms. Fry the onion in a saucepan with butter, without letting it change color, put the mushrooms in the same place. Fry until the liquid released from the mushrooms evaporates. Sprinkle with finely chopped herbs and add a spoonful of flour. Pour in half a glass of white wine, add one bay leaf and bring the sauce to a boil. When it boils, continue to cook for a few more minutes, then put finely chopped parsley and turbot fillets into the sauce. Cover the pot, let the sauce boil twice, then move it to the edge of the stove and keep it there for five minutes. Let the sauce cool down with the fish. Prepare puff pastry using 500 g of good flour and 250 g of butter or lard. Make puff pastry in six additions, let it settle. Separate one fourth, and roll out the rest of the dough with a rolling pin and lay out in a rectangular shape. The dough should be 30–35 cm wide and twice as long. Twist the dough, then lay it on a metal sheet, while unrolling. Moisten the dough, then put a thick layer of boiled and chilled semul groats in the middle of it, also giving the shape of a rectangle, but this rectangle should be smaller than the dough. On top of this layer lay the fish fillets, alternating with herbs and hard-boiled eggs, and two dozen blanched oysters. Put the rest of the cooked cereal on top and on the sides of the fish, give the pie a convex regular shape, lift the dough from the edges and put it in the middle, pressing it against the filling and pinching. Moisten the top of the pie. Roll out the dough that you had in stock, making a rectangle out of it. Lay it on top of your cake so that it almost completely covers. Brush the surface of this dough with beaten eggs, make a hole in the middle so that hot air and steam can escape.
Make slits on the surface of the dough with the tip of a knife. Put the dough in the oven on a slow fire, cover with paper on top, tie with twine and bake for an hour and a quarter. Meanwhile, blanch two dozen oysters in a glass of white wine. From the head and bones of the fish with the addition of wine and vegetables, prepare about one liter of broth. Using this broth and oyster liquid, make a simple white sauce, thicken with three egg yolks, and finish with butter, finely chopped parsley, and lemon juice. Put the oysters in the sauce and serve it on the table along with the rest of the dish.
FLUX-TURBOT BAKED IN CREAM. Boil half of the turbot in salted water. Drain the liquid in which it was boiled and remove the ribs from first to last, as well as the dark part of the skin. Divide the pulp into portions, which are cut in advance, and put them next to each other in a deep dish. Sprinkle with finely chopped cooked champignons, pour in a few tablespoons of a good bechamel sauce, which should be boiled down and contain all the necessary spices and seasonings. Put the resulting mass in a slide, pour sauce on top, sprinkle with breadcrumbs, pour with melted butter and place in the oven, where a strong fire burns so that the surface is browned for 10-12 minutes. After removing the dish from the oven, put it on another dish and do not forget to put it around mashed potatoes with eggs.
REGENCY TURBOT (an old recipe from the Palais Royal). Boil in a saucepan two or three livres of veal cut into slices with pieces of lard, salt, pepper, a bunch of parsley, herbs, a few onions with cloves stuck in them, and two bay leaves. Let the veal release its juice. When the mass begins to stick to the bottom of the pan, put fresh butter in the pan with a little flour. When you have a flour dressing, pour in the broth and separate from the bottom of the pan with a spoon. Put slices of lard on the turbot and boil, pouring a bottle of champagne or other wine into the pan, as well as veal juice, and put the veal on top.
When everything is cooked, simmer for some time on hot ashes and coals, put on a dish, put crayfish stew on top, and add crayfish sauce to thicken.
MATLOT FROM TURBOT IN NORMAND. Cut a young turbot along the back, separate the bones, put a good raw butter sauce with parsley between the meat and the backbone, finely chop two large onions. Take a silver dish the size of your flounder, put onion on top and a large piece of butter sprinkled with salt, coarse pepper, thyme, crushed bay leaves, finely chopped parsley and add a little grated nutmeg. Put the fish on top of the onion, sprinkle it with salt, add a lemon and a little melted butter. Pour in a bottle of good foamy cider, place your dish on a small brazier, and on top of the brazier place a portable stove that will burn a very low fire. Drizzle with juice while frying.
FLUX TURBO BAKED WITH PARMESAN. Boil turbot in spiced broth. Cool, remove skin and remove bones. Put the meat in a bowl with lean bechamel sauce. Heat up without letting it boil. Put on a dish that can be put on the fire, sprinkle with breadcrumbs mixed with grated parmesan, pour with melted butter. Put on a low fire and let it bake, placing a portable stove on top.
YOUNG TURBOT ON A DISH. Gut and wash one, two or three young turbot flounders, drain the liquid from them, cut along the back, put butter on the bottom of the dish, sprinkle with a little salt and finely chopped spicy greens. Put the turbot on a dish, bread them with breadcrumbs and finely chopped herbs, add a little salt and spices, pour lightly with melted butter. Pour enough white wine down and place on the stove, then place under a portable oven or in a large oven if you have the option. Make sure the fish is ready by tasting it with your finger: if the turbot is well fried, it will feel soft to the touch. Serve with the liquid in which it was stewed, or drain this liquid and serve the turbot on the table with Italian sauce.
MAYONNAISE OR TURBO SALAD. Separate the fillet of one fish, clean and cut into pieces. Put in a bowl, add salt, coarse pepper, finely chopped vegetables, as for ravigote sauce, vegetable oil and tarragon vinegar. Arrange the fillets in a ring on a platter, make a garland of hard-boiled eggs around, garnish with anchovy fillets, gherkins, tarragon brushes, truffles, beets and capers. Arrange beautiful pieces of jelly around the dish, and put mayonnaise sauce or, even better, green sauce in the middle.
TURBOT FILLET IN BIGARADE SAUCE. Remove the fillets from one young turbot flounder, cut them into thin slices and stew them in lemon juice with salt, pepper and a little garlic. Before serving, place on a clean paper towel to absorb the liquid, sprinkle with flour and deep-fry until a nice color. Put on a dish and serve with sauce, which is prepared on fish sauce with the addition of orange juice.
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