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Turbot (piggvar)

Turbot is put on in cold water with salt, a lemon slice and milk, slowly brought up to the boil, skimmed and poached for 15 minutes without boiling; served with shrimp, asparagus or parsley sauce. From Erken's Stor kokebok (1949), p. 111.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 111 (falt i det fri)

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About the dish

Erken calls turbot «the pheasant of the sea» for its firm, white flesh. She warns against cooking it in too much water or too hard.

How to make it

  1. 1

    Prepare the fish

    The fish should not be skinned, except when only the fillets are used. Brush the skin in salted water. Trim the fins slightly but do not cut them off. Cut a deep slit along the backbone on the dark side down to the bone so the fish does not split. Wrap the head in a piece of white cloth.

  2. 2

    Start in cold water

    Put the fish on in cold water with 15 g salt, 1 lemon slice and 1 dl milk per litre. Do not use too much water.

  3. 3

    Poach gently

    Bring slowly up to the boil and skim. Then let the fish poach gently without boiling for 15 minutes.

  4. 4

    Serve

    Serve with shrimp sauce, asparagus sauce, parsley sauce or similar. A smaller turbot can be cooked whole, placed on a hot dish and skinned, with lobster, shrimp or asparagus around it and a good sauce poured over.

Changes from the original

Quantities are unchanged. The size of the fish is not given. «Del.» is read as dl, and the advice in the text is arranged into steps.

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Frequently asked questions

Why is turbot called «the pheasant of the sea»?
Erken writes that it is because of its firm, white flesh.
How long should the turbot poach?
15 minutes, without boiling, after the water has slowly come to the boil and been skimmed.
What is turbot served with?
Shrimp, asparagus or parsley sauce, and for small fish lobster, shrimp or asparagus.

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