Caught a Turbot yesterday with my son, followed this recipe and ate it today, incredible. He didn't want to brush his teeth because he didn't want to wash away the flavour. : )
@Chris A Im sorry sir, but that is simply just not true. If you wanted it all to be even, u surely would cut diagonal the fish meet, in the thick part, He dosent do that. Its simply something he says, because he learned it like that, and never questioned WHY.
So you're on of those people Mrs. Crocombe warned me about, the ones who don't use a turbot kettle to cook turbot.
I'm so glad to see comments referencing the Mrs. Crocombe parody. It was the first thing I thought of when I saw the title in my recommended lol
For this recipe, you will need....
TURBOT!
I literally click on this video just to see the comment section.... and I am not dissapointed!!!
@Austin Han I must admit it hasn't helped my headaches. Oh look, it's my big raisin friend!
Put in some nice fresh spring water and don't use cistern as it could be stale.... if you do that you might as well piss in it
TURBOT!
So where is the turbot kettle?
But where is your turbot kettle? You're one of those people I guess...
He uses it for puddings👀
Caught a Turbot yesterday with my son, followed this recipe and ate it today, incredible. He didn't want to brush his teeth because he didn't want to wash away the flavour. : )
They forgot the rest of the recipe! For this recipe, they will need: Armans. Cayern Peppern. And SORCE
I like these two
This channel should go viral with some effort
Content is good
I bought one in Mullingar the other day, €40, well worth it, easy simple recipe, cheers boys!
Looks very delicious. 😊
We couldn't agree more! Can't go wrong with a lovely whole Turbot :)
The head of the trigger fish/ turbot,/old wives is a flavor packed area with many little pockets of tender moist flavorful meat. Dont over look !!!
Thank you
Thank you looking nice💯
That's a big Turbot Wrighty, much bigger than mine ;-)
Wright bro. From Ireland
Not Ireland, but based in London & Brixham ;)
You used cistern water. Reported you.
Can u guys explain, how scoreing deep into a delicate fish, makes it cook even?
Why not just let it rest, and let the warmth inside the fish, spread?
@Chris A Im sorry sir, but that is simply just not true. If you wanted it all to be even, u surely would cut diagonal the fish meet, in the thick part, He dosent do that.
Its simply something he says, because he learned it like that, and never questioned WHY.
14mins for a big turbot? At what temperature? 180?
The potatoes went in 160 fan, assuming they didn’t change the oven mode, I believe they mentioned 40’ for the turbot
How much did the turbot weigh?
Normally around 800grm to 1kg
I assume you bought the turbot frozen?
40minutes in the oven, but how hot should be the oven? Please let me know. Thanks. 🎉
He says 160•c fan!
Don’t know why the lemons have to be fried as it will be heated in the oven and release its juice to moisten the fish
Where is the butter?!
Mrs. Crocombe will definitely tell these men are poor since they dont have turbot kettle.
Where is the rice?
Fisheseses😁😅
Ah so THIS is what youve been doing since you sold the aircraft company!
Orribile