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Poached Turbot

Turbot is a fish rarely found here in American markets. Although it has the flesh similar to sole, it looks more like a flounder. Here's how Sharon Tyler Herbst defines it in The New Food Lover's Companion:

turbot [TER-boh] 1. Found in European waters from Iceland to the Mediterranean, this highly prized FLATFISH has firm, lean, white flesh with a deliciously mild flavor. Many Europeans rate turbot in the same category as the highly regarded Dover sole. They're usually imported frozen to the United States. 2. The market name used for several types of FLOUNDER found in the Pacific.

A visitor to the website, Federico from Italy, was shopping for a turbot cooker, which is more or less a fish poacher specifically made to handle the flat, wide size of this European specialty. Federico found his pan at a site called, and this is the recipe he eventually made with his new purchase.

Thank you, Federico, for sharing your recipe with us - Steve

Dear Steve,
I finally received my Turbot poacher in heavy aluminium. It cost me little more than US$200 (less than half the cost of the copper version). The first recipe I tried is the following:

1) fill the bottom of the poacher with whole peeled onions (they should be of the similar size in order to form an even horizontal surface).
2) put the grid on top of the onions with the turbot on, add salt and grounded black pepper directly on the fish skin.
3) cover the fish with a 2 -3 cm layer of fresh fine herbs according to your taste: estragon, spearmint, celery, parsley, peppermint, coriander, garlic.
4) cover up with cold water and white wine (50% each).
5) put the tap on and boil until completely cooked
6) pull out the grid, let the fish dry a little
7) serve with a sauce of Extra Virgin Olive Oil (preferably from Liguria or the Garda Lake) lemon in small chunks, fresh onions salt an pepper.

Variant: instead of water and wine you can use a stock: cut the head, the tail and the fins of the fish and boil them with water and white wine (50% each), carrots and onions for 20 minutes. In any case use very acid white wines.

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