How to Cook Turbot - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: 📖 Lord and Lady Braybrooke are hosting guests for dinner. They’ve asked Mrs Crocombe to serve turbot - the most prestigious fish and a popular dish, particularly amongst royalty and aristocratic families. Plan a visit to Mrs Crocombe’s kitchen: INGREDIENTS A whole turbot 1 lemon Salt 1 lobster with roe 50g butter 250ml velouté sauce or melted butter sauce Cayenne pepper Parsley (to garnish) METHOD Prepare the turbot. If not already done so by the fishmonger, gut and ensure it is washed thoroughly before being wiped dry. Then, trim off the fins with a pair of scissors, rub the fish all over with half of a sliced lemon, and place it in a turbot kettle (or large pan). To cook the fish, place the pan on the stove before adding fresh water and a handful of salt. Leave on the heat for 25 minutes. Remember that the fish will continue to cook a little longer once you’ve removed it from the water. To make the sauce