oh hello you gave me such a fright it would have been a disaster if I drop this terabit turbot is one of the grandest fish to serve and is very popular with families like Lordan ad breaks I have read the Queen eats it quite regularly Lord and Lady Braybrook have guests for dinner and they've asked me to serve turbot and so I've chosen one of the most traditional of recipes turbot ala anglaise or turbot in the English style for this recipe you will need a turbot low salt a lobster cooked and cooled butter Cairn pepper add some veloute source first I'm going to prepare my fish it's already been gutted by the fishmonger and then washed and patted dry by my scullery-maid I'm going to remove the fins next I'm going to rub it all over with half a lemon naturally I'm going to cook this in my turbot kettle it's always pleasing to use something for its specific purpose a terabit is diamond-shaped and so is my turbot kettle I have heard that some people use theirs for steaming puddings I suppose that is because you can get more than one pudding in at once now to cook the fish add fresh spring water do not use cistern or piped water which may be stale this fish is far too expensive to be ruined now add salt timing is everything remember it will still cook even after you've taken it off the heat there are many different sources that complement this recipe choose one or two that your employer enjoys the most I've chosen a lobster source after speaking with lady Braybrook this morning to my hot tea new taste source I'm going to add the diced lobster and then the pounded Roe the bucket the lemon juice and a pinch of cayenne pepper this now needs to be put through a sieve which one of my kitchen maids can do once it's nice and smooth I shall reheat it just before it goes up to the table oh I better check on the turbot now the fish is cooked it needs to be served straight away on a hot plate as it's served with a soup but eaten after it I've added parsley all the way around the outside is garnish and a napkin will help keep the heat in there you are turbot a Latin glaze you