If you recreate this recipe at home please do leave a comment to let us know how it turns out. It would also be interesting to hear if you make any modifications or substitutions. Below is a list of answers to frequently asked questions (FAQs) about this episode that we hope you find useful: 1. Velouté sauce is made with a butter and flour roux to which hot stock is added. It's like a white or bechamel sauce but with stock. 2. You can use any white fish to recreate this recipe, including fillets of fish. 3. This meal stays hot whilst the soup is being eaten because the plate has been warmed up and it's a big fish. 4. Mrs Crocombe does not strain the sauce, she pushes it through the sieve to purée it. All the lobster is still there, but the sauce is consistent and velvety with no lumps. 5. French was often used for recipes as it was considered more upmarket and fashionable. Even if a dish was very English, it was given a French name and the vast majority of upper class menus were written in French. 6. Flounders and turbot are both flatfish (as are plaice, dab, sole and many others) but that is where the resemblance ends. Turbot were (and indeed are) regarded as one of the most delicious fish around, hence their price and prestige. Nowadays they are often farmed, which means they are slightly less expensive compared to those caught in the wild. The Marine Stewardship Council (MSC) also rates them as relatively sustainable: goo.gl/nAvoqq
In the series, ‘Duchess of Duke Street’ (late ‘70’s), in an episode, the cook announces that she is thinking of making ‘velouty’ potatoes. As an American, I never had a clue what she was talking about. Now I do. Thanks so much. 🙂
It's good to finally see someone publicly throwing shade on people who cook puddings in their turbot kettle, it is about time those peasants got their comeuppance.
I wondered where I would get a turbot kettle nowadays. It seems there still sold, even online. The nice copper/tin one clock 1.300 Euro, the aluminium/tin one is a bargain at 480 Euro.
lobster actually used to be considered trash. Prisoners protested when they were fed lobster too often. Not sure about why or how it became a status symbol, but it has humble origins
It was against the law here in Maine and in other parts of New England to feed prisoners lobster more then twice a week. I have copies of journals that belong to my 7th great grandmother and in several places she writes about how her husband or one of her sons had "gone to the shore to get lobster for the garden". They would bury it in the fall after harvest, spread last year's hay or straw over it and leave it till Spring
Lobster became popular in the mid 1800's. Canned foods were becoming available so people who didn't live on the coast could enjoy it (there didn't seem to be the same stigma attached to lobster in the central parts of the country). And the railroad meant that people could afford tickets to see New England and when they got here they wanted to try the fresh version of that canned lobster they enjoyed back home.
People need to take into account that back in those days lobster and other shellfish were dirt cheap and was a part of the working class diet, but due to some circumstances like overfishing, the prices skyrocketed and became a delicacy for the rich
I wasn't paying attention while she was rubbing the lemon so i didn't see her flipping the fish so i thought the lemon magically rub away all the skin and was very confused
@@cocktailonion696 thats a good point, i always thought theid both be in their 40s and fat because of all the good food we see mrs. Crocombe make for them
@@dylanchouinard6141 No, Mrs. Crocombe was employed by Latimer's older brother Charles, the 5th Baron Braybrooke. She only worked there for a few years in the early 1880s. When she started Lord and Lady Braybrooke were in their late 50s, their daughter was in her early 20s, and Mrs. Crocombe herself was in her early 40s.
"I've heard that SOME people use their turbot pots for steaming puddings, probably because you can fit more than one pudding in there." So she not only shaded people for being poor, she shaded them for being fat... 😂
alton brown would be using it for turbot, puddings, onion ring frying, and laundry. he hates a unitasker in the kitchen 😬 i’d love to see them come face to face. i’m pretty sure she’d actually love him 😍 and i’m pretty sure they’re both fully capable of time travel
Me: A broke and struggling college student who has never heard of Turbot and probably will never cook it or even see it in real life. Also me: MRS. CROCOMBE HAS COOKED TURBOT SO I MUST DROP EVERYTHING TO WATCH SUCH QUALITY CONTENT!!
@@qwertyTRiG Oh naturally! Although for budgeting reasons I may have to steam my puddings in the kettle too and bear the shame that accompanies such actions.....
“This fish is too expensive to be ruined” Cuts to disgruntled Scullery Maid slapping a turbot down on the floor, after being chastised for using turbot pot to steam multiple Christmas puddings.
English-style turbot: give the turbot a trim (we mustn’t be unkempt at Lord and Lady Braebrook’s table), a nice hot bath in salty water, lay it on a warm bed and cover it with a linen sheet. Are they eating the fish, or having a nap with it? 🤣
Me: *glances at food* oh, is that a catfish? MC: it's a turbot, you uncultured hick. And it's so expensive that not only am I mincing a lobster to use as a side, it also has its own special cooking pot. Me: *hides puddings from Mrs. C's judgmental glare*
Were lobsters expensive back then? My grandma is from a Xcalak (a small fishing town in the Caribbean, right in the border between Mexico and Belize) and she tells me that when she was a kid lobster was rather cheap.
Arnoldo Soares lobster _and_ oyster have both been ‘cheap’ food. We do have lobsters off our shores in the uk! Maybe educate yourself before mouthing off and been proven to be an idiot!
I guess the idea of it being expensive comes from the US where it wasn't endemic and since it had a very short shelf life it couldn't make it through the journey
@@natviolen4021 You're actually right. Lobster being a delicacy is a very 20th Century thing. Before that they were known in the US as the cockroaches of the sea!
Avensis Astari there used to be so many in the northeastern US that’s what the poor would eat almost daily to get rid of their population :,) I wish those circumstances still applied today
Kasturica Sinha it’s seasoned with salt. The sauce is the strongly flavoured part that compliments the taste of the Turbot. Which, if you had any understanding of food apart from piling the seasonings on like a mad person, you’d know has a lovely flavour that you don’t want to spoil or cover with mountains of herbs and spices. Your fish might taste foul, ours does not.
@@eccremocarpusscaber5159 yea you don't need to teach me seasoning fish..... I belong to a community famous for fish its preparation that fish will smell extremely fishy...... and nasty
@@kasturicasinha as a fellow Asian I feel you. I know this turbot will smell so horribly without even actually smelling it. A piece of lemon and some salt are simply not enough to remove the fish smell. English cuisine is great at other things tho.
It makes sense if you know your history. William the Conqueror grew up in France, and when he took the throne, he brought the language and customs with him. French was the language of aristocracy and the Royal Court all throughout Europe. I would imagine the good Lord and Lady themselves speak a bit of it.
Yes. In my house, the water from the bathroom tap, tastes much better, than the water from the kitchen taps. I lug the jug of water, from one end of the house, to the other, when I'm cooking anything delicate.
What a beautiful filming technique! Every picture is just a pleasure for the eyes! The videographer, who is filming it, and the videoeditor, who edits the shots, must be geniuses! I take my hat off to you, ladies or gentlemen!
Vinicius Costa really? You're propagating a stereotype that hasn't been true for decades. In fact it only came about during the war, when rationing was in place and visiting troops found the food dull. You clearly have never eaten in a modern English restaurant.
One slight problem with Sauce Americaine [Lobster Sauce]: It is illegal to catch and retain a female lobster bearing roe in U.S. waters. In fact, in order to preserve a depleted fishery and species, females carrying roe are permanently marked before being returned to the ocean. Anyone caught with a marked lobster in their possession is subject to criminal prosecution. Catching and consuming egg bearing females almost eliminated the species by the 1980s, and this very accurate slice of history shows why.
*My queen I've been waiting for another video! I have my wig ready just so I can snatch it off when you gag me with your Original recipes and read those Kitchen maids like a New York times best seller. VICTORIAN VIXEN, serving up looks and fierce food!!!!!*
I love how she was about to put that sauce through a sieve, and just turned to the camera like she was in The Office and said her maids could do it lol
perhaps consider a turbot poacher made of material other than copper? I can imagine though that it is a pricey one! I would be afraid to check with Williams and Sonoma!
If you recreate this recipe at home please do leave a comment to let us know how it turns out. It would also be interesting to hear if you make any modifications or substitutions.
Below is a list of answers to frequently asked questions (FAQs) about this episode that we hope you find useful:
1. Velouté sauce is made with a butter and flour roux to which hot stock is added. It's like a white or bechamel sauce but with stock.
2. You can use any white fish to recreate this recipe, including fillets of fish.
3. This meal stays hot whilst the soup is being eaten because the plate has been warmed up and it's a big fish.
4. Mrs Crocombe does not strain the sauce, she pushes it through the sieve to purée it. All the lobster is still there, but the sauce is consistent and velvety with no lumps.
5. French was often used for recipes as it was considered more upmarket and fashionable. Even if a dish was very English, it was given a French name and the vast majority of upper class menus were written in French.
6. Flounders and turbot are both flatfish (as are plaice, dab, sole and many others) but that is where the resemblance ends. Turbot were (and indeed are) regarded as one of the most delicious fish around, hence their price and prestige. Nowadays they are often farmed, which means they are slightly less expensive compared to those caught in the wild. The Marine Stewardship Council (MSC) also rates them as relatively sustainable: goo.gl/nAvoqq
Thanks for another great video and for the faq :) nice!
In the series, ‘Duchess of Duke Street’ (late ‘70’s), in an episode, the cook announces that she is thinking of making ‘velouty’ potatoes. As an American, I never had a clue what she was talking about. Now I do. Thanks so much. 🙂
Wouldn't the fish skin stick to the turbot kettle unless you use some oil first?
@@chinos2012
It won't. Because the fish is boiled in enough amount of water.
Thabk you for answering these questions! I didn't even know what turbot was when I started this journey!
Why am I so addicted to watching these
I didn’t expect to see you here but I’m so glad I did
Same
Holy shit Brandon Rogers is here? 😂 yessss bish
Brandon Rogers OMG BRANDON
I've cooked along with her hahaha turned out every time. Though I must say that a "medium oven" makes little sense.
It's good to finally see someone publicly throwing shade on people who cook puddings in their turbot kettle, it is about time those peasants got their comeuppance.
Rupert Prawnworthy 😂😂💯
lmao
LMFAOOOO
I wondered where I would get a turbot kettle nowadays. It seems there still sold, even online. The nice copper/tin one clock 1.300 Euro, the aluminium/tin one is a bargain at 480 Euro.
😂👏🏿
"You gave me such a fright!"
She thinks she can fool us into believing she is capable of feeling fear
It's not you she's afraid of, she's afraid of what will happen to you if you made her drop the fish
🤣🤣🤣
No she saw your face through the screen🤣🤣🤣
@@lilcookie6353 oof that would give someone a fright lol
LOL
For this recipe, you’ll need:
“TURBOT!”
We will be making an arman, peppern sorce. For this recipe you will need....armans.....cayernne peppern....and sorce
@@rockfireman2943 🤣🤣🤣🤣 that's the exact part that had me dying laughing!
Better check on the turbot
"Because lunch wasn't quite disgusting enough.."
“Just let yourselves in why don’t you? I could have been doing all kinds of sorts.”
i love how cooking it "à l'anglaise" is literally just boiling it and adding salt
Poaching.
I supposed it's all about the butter sauce with extra butter and roe and lobster.
A gallon of salt
You know its great british cooking when two of the ingredients are butter
@@presidentfist2787 That's more French really. Sad to say but plain boiled with an optional *is* English cooking. And that's fine.
5:07 you must tuck in your turbot to ensure that it has sweet dreams, this gives it more flavour
I'm Confused This the best comment 🤣😂🤣😂🤣😂🤣😂🤣
why did I laugh so hard?
I’m Confused I keep see you in these vids
Why did I read this in an english accent
Lmaooo
You know it’s expensive when LOBSTER is used as a SIDE
lobster actually used to be considered trash. Prisoners protested when they were fed lobster too often. Not sure about why or how it became a status symbol, but it has humble origins
Turbot is an expensive fish.
It was against the law here in Maine and in other parts of New England to feed prisoners lobster more then twice a week. I have copies of journals that belong to my 7th great grandmother and in several places she writes about how her husband or one of her sons had "gone to the shore to get lobster for the garden". They would bury it in the fall after harvest, spread last year's hay or straw over it and leave it till Spring
Lobster became popular in the mid 1800's. Canned foods were becoming available so people who didn't live on the coast could enjoy it (there didn't seem to be the same stigma attached to lobster in the central parts of the country). And the railroad meant that people could afford tickets to see New England and when they got here they wanted to try the fresh version of that canned lobster they enjoyed back home.
And during WW2 there was no rationing on lobster as there was on other meats that could be sent to Europe to feed our troops.
NATURALLY IM GOING TO COOK THIS IN MY TURBOT KETTLE.
That made me snort and scroll down to the comments...
Well, naturally!
@@miekekuppen9275 EXACTLY THIS.
Kokoro cala 😂
So THAT'S what my turbot kettle is for. *slaps forehead*
"For this recipe, you will need:
-A turbot"
*damn, looks like i lost this one too*
And a lobster? Right, Ima just grab one out the larder. 😳
Atleast turbot, although expensive, can be found easily. Talk about fxcking pigeon pie
@@axisboise for the pigeons you can get them for free if you have a gun or if you quick with hands and a knife
@@bloodsuckingzombie Wood pigeons dear not the dirty street variety.
Victorian recipe bingo?
For this recipe, you will need:
*TURBOT*
You know who brought me back here 😏
hysterical
Me too. I didn't realize how many things were SO accurate until watching his again.
Armons, Cayern pepper, and sourse.
@@Laladust that part had me dying 😂😂😂
Novympia??? 😂😂😂
I have absolutely no reason to want a turbot kettle. But I still want one.
You could making puddings in it.
abcmole I don’t like pudding.
I just looked and looks like most cost $1200-$2000
Cobra Kai It’s a beautiful pot!
I've seen them at Williams-Sonoma, and they are expensive, for sure. But most of the copper cooking pots are pricey.
"And now... salt."
**drops an entire fistful of salt on the fish's face**
The fish isn't going to mind.
Fish: AHHHHHHHHHHHHHHHHHH MY EYES AHHHH KS,EIFFJERMEFMFVVJFJE
yeah I was like “is she going to dissolve the salt....nope looks like that’s that”
No kidding
Respectfully, you've apparently never looked a pound and a half of salt pork in the face... 😁
"Which one of my kitchen maids can do" she says with that smug look 😂
She looked like she was about to start, but was like 'Not today, Your Majesty!'
I would like the kitchen maid to wash the sieve too. Nightmare job.
Fey Anhaim she was like “that is beneath me”
that's because it is. Ancién Régime society was highly hierarchal - including the servants
❤❤❤
Mrs Crocombe: "It's always pleasing to use something for its specific purpose."
Also Mrs. Crocombe: *makes mince pies with a laundry washtub*
That doesn't mean she was *pleased* to use the laundry washtub.
Actually it's the fault of the washerwoman for doing laundry in her mince pie tub
*Casually walks in and turns*
“Oh you’ve gave me such a fright!”
Me sitting in the dark at 3:46 am:
“Oh sorry”
Meanwhile me stting in India @1 am.
"Sorry again"
Am I ugly??????
👏🏻👏🏻👏🏻👏🏻👏🏻
Holy crap I just read this after watching the video and I had to have started at the same time! Twins, three months apart.
I totally relate to this😂😂😂😂😂
"Its always pleasing to use something for its specific purpose." Deep
How many people sadly looked down at their… never mind.
lol@@grecogreco4
Sarcasm
I was about to comment that😂
Do NOT serve Mrs. Crocombe one of your turbot-cooked puddings! She'll clock that a mile away.
I'm dying help
*Kilometres
@@sudhasanith5518 they'd still be using imperial back then
xingcat SHE KEEPS SPILLING THAT TEA! ITS MORE INTERESTING THAN MY HIGH SCHOOL DRAMA!
almost spit out my coke lmao!
2:27 Judge us if you must Miss Crocombe, but we had 14 guests instead of the expected 10.
And we're out of Gateau de Pomme.
throw that shade!!!
Watched that. 😅
Gateau de Turbot
I can almost see mrs crocombe giving you the side eye for that..lol
People need to take into account that back in those days lobster and other shellfish were dirt cheap and was a part of the working class diet, but due to some circumstances like overfishing, the prices skyrocketed and became a delicacy for the rich
I wasn't paying attention while she was rubbing the lemon so i didn't see her flipping the fish so i thought the lemon magically rub away all the skin and was very confused
One side of the skin is white and the other side is gray. It has two eyes in the gray side.
The turrrrbot has two more eyes on the white side
She put a blanket on the fish
Sleep well my dude
Nice Irene pic
Rest in Fish
KumaPaws376 rest in dish
rest in the belly of Master's beer belly
Best thread
Who else is intrigued at what lord and lady Braybrooke might look like
I think they’re a bit older. She mentions they have a daughter but she’s grown up and married.
Looked into it, it seems Mrs Crocombe is employed by Lord Latiner Griffin-Neville, 6th Lord of Braybrooke.
Alot of times
@@cocktailonion696 thats a good point, i always thought theid both be in their 40s and fat because of all the good food we see mrs. Crocombe make for them
@@dylanchouinard6141 No, Mrs. Crocombe was employed by Latimer's older brother Charles, the 5th Baron Braybrooke. She only worked there for a few years in the early 1880s. When she started Lord and Lady Braybrooke were in their late 50s, their daughter was in her early 20s, and Mrs. Crocombe herself was in her early 40s.
“Now add a giant handful of salt right on the fish’s face.” 😂 Just teasing, Mrs. Crocombe.
Teasing? That's the truth... I had a heart attack when i saw that quantity of salt lul
My thoughts exactly! Tail? Bland as white bread. The head? Like drinking the ocean.
Hopefully the water distributed it more evenly as it cooked XD
Right!? I'd have thought she would stir in the salt a bit!
Mrs. Crocombe has African in her DNA! She can season food😍
"I've heard that SOME people use their turbot pots for steaming puddings, probably because you can fit more than one pudding in there."
So she not only shaded people for being poor, she shaded them for being fat... 😂
Idk about you, but I'm having a hard time picturing a peasant kitchen with a turbot kettle in it lol
alton brown would be using it for turbot, puddings, onion ring frying, and laundry. he hates a unitasker in the kitchen 😬 i’d love to see them come face to face. i’m pretty sure she’d actually love him 😍 and i’m pretty sure they’re both fully capable of time travel
🤣🤣🤣
Or a large family !
😂😂😂 that made me laugh so hard
Every time Mrs. Crocombe has something to say about “poor people”, “not very good”, she looks right into your eyes.
😂
We’ve certainly missed Ms. Crocombe
The beginning is basically the "ghaaa! I could've dropped my croissant!" But like... fancy
Bahahahaha
Omg 😂😂😂
Ninuscola “ooh hello, you gave me such a fright”
Hahahahaaa
Lmfao
Mrs Crocombe threw major shade on people who use their turbot pot for unsavory pudding making activities.
Mrs crocombe: turbot KETTLE you unsavoury peasant!
*SLAP!
but mrs. crocombe did not approve, and she glared with a fury
I suppose if they were making savoury puddings you think she'd be fine with that?
Nobody throws shades like Crocombe...Especially at us peasants..LOL
“Which one of my kitchen maids can do.” What a savage.
Pure shade ⬛
If the kichen maid doesn't do work and get a payday, she can't save up for a turbot. Isn't that a rich man's flounder ????
2:47
"Add fresh spring water"
Me: * looks at the tap *
"D O N O T use cistern or piped water 👁👄👁"
For modest households such as yours we have soup for the poor
@@KanishQQuotes HAHAHHAHA
But, but, the only other water available is in Boston Harbor.
i love how she turns her head sideways FAST when she said "DO NOT USE CISTERN OR PIPED WATER"
*Sees Mrs. Crocombe in a new video and STOPS EVERYTHING!*
Did exactly the same thing!
Right!
BINGE WATCHING HELL'S KITCHEN, WITH A SPRINKLING OF MRS. CROCOMBE, FOR CIVILITY. YES. I AM A WELL-ROUNDED MANIAC.
That's so me 😍
SAME
Mrs Crocombe does *not* approve of steaming puddings in one's turbot kettle!
Clearly, LOL
🤣
Naturally!
Depends what pudding is being steamed 🤪🤪🤣😂🤣😂🤣
Of course not, the pudding will smell of fish and not of vanilla!
"Now add....salt"
*PUTS A HANDFUL OF SALT ON THE FACE OF THE FISH"
ME: 😱😱😱😱
(I have 1..9k likes. I am so happy) ❤️
"This fish is far too expensive to be ruined"
Simon HN 😂😂😂😂😂
Omg. What did the turbot do to Mrs. Crocombe to get a handful of salt in the face? Did it try to cook a couple of puddings in a turbot kettle??? 😱
OMG I was wondering if anyone else noticed this!!!!!
Simon HN I am dying 😂😂😂
ah yers, there's nothing better than cayerne in a good sorce.
Just missing some armands
@@amandalheureux3443 and angelicer
@@aubreymixon7028 and some vanillar extrarct
for desert we are having my chocolate puddin'
Que everyone coming from the parody to say, "For this recipe you will need:
*TURBOT*"
Queue°. Sorry I had to. Mrs crocombe wouldn't approve of that peasant spelling.
@@czhaok A queue is a line. A cue is a signal to do something.
@@ebiljebus And "que" means "what" in Spanish.
What parody
She just tucks in the turbot that's so cute
Me: A broke and struggling college student who has never heard of Turbot and probably will never cook it or even see it in real life.
Also me: MRS. CROCOMBE HAS COOKED TURBOT SO I MUST DROP EVERYTHING TO WATCH SUCH QUALITY CONTENT!!
Are you also now plotting ways to get your hands on a turbot kettle?
@@qwertyTRiG Oh naturally! Although for budgeting reasons I may have to steam my puddings in the kettle too and bear the shame that accompanies such actions.....
@@dewangaw.7490 Tsk.
Mrs. Crocombe looks so disapproving of using a turbot kettle for anything other than turbot lol
Nothing Alton Brown would approve of! ;-)
@@Dr.Nagyonfaj Now I want an Alton Brown / Mrs. Crocombe crossover and its all your fault.
To be fair, I wouldn't fancy a fishy pudding 😂
And of using pipe water rather than spring water
“This fish is too expensive to be ruined”
Cuts to disgruntled Scullery Maid slapping a turbot down on the floor, after being chastised for using turbot pot to steam multiple Christmas puddings.
LOL that is clever! I literally did laugh out loud!
😂😂😂
This should be a blooper
Yes
LMAO!!! Thank you, this comment made me laugh out so hard, Eddie! XD
Turbot, served with a shot of arsenic in a bowl of lead since 1880.
SHE PUT A BLANKET OVER IT, AHH
Night-night, Mr. Turbot!
Yeah after boiling it on the fire.
Yes, and only up to it's chin.
I loved the fact she did
ya,a blanket of salt that is
English-style turbot: give the turbot a trim (we mustn’t be unkempt at Lord and Lady Braebrook’s table), a nice hot bath in salty water, lay it on a warm bed and cover it with a linen sheet.
Are they eating the fish, or having a nap with it? 🤣
I am dying of laiughter omg
😂😂😂😂
It's like they're giving a proper funeral to the fish before eating it 😂
🤣🤣🤣🤣
@@sherrim8907 😂😂😂
Mrs Crocombe, you're a blessing! I love this series and the actress that plays Mrs crocombe is brilliant xx
There is such veiled disdain in hearing how other people use the turbot kettle for non-turbot needs.
I love it.
For this recipe, you will need... TURBOT!!!
Our queen of the kitchen has returned!
Fish looked cosy af in the blanket
“I have heard some have used theirs to steam puddings”
Face screaming: uncultured swines
The geniuses at Novympia definitely saw this particular episode!
*Cayernne Peppern
*Sorce
*TURBOT!
Where's Mary Ann?
I'm dying at "sorce". I love her accent, it's absolutely charming.
In the dairy sticking the electric mixer in her Audley End
She’s busy burning the ginger biscuits
Everyone mentions: "For this recipe, you will need: *TURBOT* "
but no one mentions *"cayern peppern and SORCE"*
Well, without the armons it’s just not the same quality. It’s barely suitable for the outside servants meal.
😂😂😂😂🤧🤧🤧
Armens
which one of my kitchen maids will do.....the shade lol
I usually stay away from comments, but I love reading those of a crowd addicted to Mrs Crocombe videos!
Alexa... order a Turbot & Lobster with roe. Thanks
Quindara King
A day in the life of a rich person😂
And don’t forget the turbot kettle!
Miranda Mom
Yes, tell Alexa to order one Turbot Kettle from Amazon😂
Alexa: Say Whaaaaaaat?!
@@michaelc9810 are you suggesting he doesn't have one already?
Came back to this vid after Novympia posted the beautiful parody and “Turbot” caught me so offguard 😂
The "Cayernne Peppern" and "Sorce" got me as well AHHAHAHAH
I will forever have *TURBOT* *ARMANS* *CAYERN PEPPERN* *SORCE* Stuck in my head 😂
For real 😂😂😂😂
Me: *glances at food* oh, is that a catfish?
MC: it's a turbot, you uncultured hick. And it's so expensive that not only am I mincing a lobster to use as a side, it also has its own special cooking pot.
Me: *hides puddings from Mrs. C's judgmental glare*
Were lobsters expensive back then? My grandma is from a Xcalak (a small fishing town in the Caribbean, right in the border between Mexico and Belize) and she tells me that when she was a kid lobster was rather cheap.
@@iluan_ they were cheap and at one stage were seen by prisoners as food not even good enough for them
@@iluan_ lobsters were cheap in places where they were endemic. Not in England or Europe for sure.
Arnoldo Soares lobster _and_ oyster have both been ‘cheap’ food. We do have lobsters off our shores in the uk! Maybe educate yourself before mouthing off and been proven to be an idiot!
I guess the idea of it being expensive comes from the US where it wasn't endemic and since it had a very short shelf life it couldn't make it through the journey
That lobster sauce is decadent af. My, "how times have changed"
And prices, presumably.
@@natviolen4021 You're actually right. Lobster being a delicacy is a very 20th Century thing. Before that they were known in the US as the cockroaches of the sea!
@@TheHalcyonTwilight Yeah. imagine the time when oysters and lobster were the food of the poor.
Lower than that. Lobsters were prison food.
Avensis Astari there used to be so many in the northeastern US that’s what the poor would eat almost daily to get rid of their population :,) I wish those circumstances still applied today
He brought me back..
For this recipe , you will need
TURBOT
her: “This fish is far too expensive to be ruined”
me: "well, that sounds clever"
3:05: **cries in Turbot**
All those expeditions to get spices from the east and not a one went on that damn boiled fish smh
That's the purpose of the lobster and roe sauce.
Same same like season the dam fish
Kasturica Sinha it’s seasoned with salt. The sauce is the strongly flavoured part that compliments the taste of the Turbot. Which, if you had any understanding of food apart from piling the seasonings on like a mad person, you’d know has a lovely flavour that you don’t want to spoil or cover with mountains of herbs and spices. Your fish might taste foul, ours does not.
@@eccremocarpusscaber5159 yea you don't need to teach me seasoning fish..... I belong to a community famous for fish its preparation that fish will smell extremely fishy...... and nasty
@@kasturicasinha as a fellow Asian I feel you. I know this turbot will smell so horribly without even actually smelling it. A piece of lemon and some salt are simply not enough to remove the fish smell. English cuisine is great at other things tho.
Yaaaaaas queen is back 🙌🏼
Yaaasss quweeeen
Queen Elizabeth who
A turbot is diamond shaped
*So Is My TuRBot KeTtLE*
"I have heard that some people use the turbot kettle for puddings!!!!" XDXDXD
i've decided to make a turbot.
for this recipe you will need....TURBOT!!
'oh, a simple old recipe for turbot, great. let's see... salt, lemon, a *L O B S T E R* '
DeSaxofoonVanPeter you mean you don’t have whole, boiled lobsters ready to go for recipes at all times?
"And so i have chosen one of the most traditional English recipes"
Has french name
I mean she's not wrong.
It’s almost like the French are mocking ‘the English way’ *sound of French laughter*
A lah unglayze
It makes sense if you know your history. William the Conqueror grew up in France, and when he took the throne, he brought the language and customs with him.
French was the language of aristocracy and the Royal Court all throughout Europe.
I would imagine the good Lord and Lady themselves speak a bit of it.
@@DoubleADwarf This brought joy to my soul
The fact that she can tell the difference between water and stale water (like me) makes me love her so much more 😂
Yes. In my house, the water from the bathroom tap, tastes much better, than the water from the kitchen taps. I lug the jug of water, from one end of the house, to the other, when I'm cooking anything delicate.
This is also why cats like to drink straight from the faucet rather than bowls of water that have been sitting around the whole day.
The salt on fish head part is such a mood
It's been 3 years and I'm back here, watching this TURBOT recipe by the queen of tea
Me trying to impress a girl: "I'll just whip up some velouté sauce real quick to dip the breadsticks in." * tosses butter in microwave *
Country Crock
oh my god i get so happy when i hear that music 😭
Me toooo😢😊It's audible happiness!
@Liz A That would be so cool.😍I'd use it for my morning alarm to make waking up a bit more magical.😊
She spoke of people using the turbot kettle for steaming puddings with such disapproval.
She seemed appalled at the very idea.
she wasnt just throwing shade she was casting shadows )
Cayerne Peppern and Sorce but no Armans.
Every time she says "For this recipe, you will need!..." my heart gladdens. I can't believe I've only just recently discovered this channel.
I like how they do that close up of all those spices but none of the recipes use them lol
a la anglais
Cat_City 😂😂😂
What a beautiful filming technique! Every picture is just a pleasure for the eyes! The videographer, who is filming it, and the videoeditor, who edits the shots, must be geniuses! I take my hat off to you, ladies or gentlemen!
I can see myself cooking this everyday if only I wasn't using my turbot pot to make puddings in.
"Turbot in the English style. For this recipe you will need: turbot, lemon, salt." Yeah, sounds about right.
"For this recipe you will need.........
TURBOT"
Love the video as always, love how she disapprove of things.
English style: put it in hot water with no seasoning or taste and serve
Other than the taste of the thing that you are actually serving.
Turbot costs a fortune! A light simmer lets you taste the fish rather than a stodgy sauce.
Vinicius Costa really? You're propagating a stereotype that hasn't been true for decades. In fact it only came about during the war, when rationing was in place and visiting troops found the food dull. You clearly have never eaten in a modern English restaurant.
Lol I thought the same
🤣🤣🤣
who is here after watching Novympia’s Turbot recipe?
For this recipe you will need.... TURBOT!
Thanks Novympia for this now showing in my reccomended 😅
THE PARODY SENT ME HERE LMAO
not the parody 😭
I bet the queen has turbot Tuesday’s
I luv u
Mrs. Crocombe: Turbot in the English style.
My wife: she's going to make a fish pudding, isn't she?
Just kidding, Mrs Crocombe!
Lol!
me: what? you just rub lemon on the fish and that's it? where's the sal- *oh*
😂
😂😂 be careful what you ask for.
For this recipe, you will need ... TURBOT
Anyone else get this in their feed after watching Novympia?
**TURBOT**
I was waiting for the candied peel to make an appearance, alas no 🤣
BuildingHP 😂😂😂😂😂 yes!!!
Mrs. Crocombe's kitchen reminds me of my late great-grandmother's kitchen. Everything looks so wonderful....
I'm beginning to fall in love with Mrs Crocombe
That was 30 minutes ago. Now head over heels!
Get in line 😂😂
Oh good, finally a recipe for getting rid of all that leftover lobster I always have lying around.
*For this recipe you'll need:*
A whole TURBOT
1 TURBOT
TURBOT
A TURBOT with roe
50g TURBOT
Cayern peppern
250ml SORCE
TURBOT kettle
Spring water
And don't forget your TURBOT kettle or I'll just about die of embarrassment.
One slight problem with Sauce Americaine [Lobster Sauce]: It is illegal to catch and retain a female lobster bearing roe in U.S. waters. In fact, in order to preserve a depleted fishery and species, females carrying roe are permanently marked before being returned to the ocean. Anyone caught with a marked lobster in their possession is subject to criminal prosecution. Catching and consuming egg bearing females almost eliminated the species by the 1980s, and this very accurate slice of history shows why.
@@hankaustin7091 So, this will be a VERY difficult recipe to recreate, considering one of the ingredients is now illegal.
Cool fact!!!
One can still use other types of roe to be sure.
That's really interesting. One sure fire way to deplete a species: eat all the egg bearing females!
How can one tell if the lobster has roe?
This is honestly one of my favorite UA-cam series. I get so much joy out of every new video!
*My queen I've been waiting for another video! I have my wig ready just so I can snatch it off when you gag me with your Original recipes and read those Kitchen maids like a New York times best seller. VICTORIAN VIXEN, serving up looks and fierce food!!!!!*
Annie O one of your best 😂❤️
Yassss girl you know that she got that turbot fully TUCKED cause she is servin FISH TONITE! *click* okrrRRRR
@@georgewang2947 yaaassssss! She's back from a quick trip to Asia, just landed like fresh Tilapia! *flops purse on the table
@@yupthatsme5257 😙😙😙😚😚
Obscene.
“I’ve heard SOME people use their turbot pots for steaming pudding”
Go off sis 👏🏼👏🏼👏🏼🙌🏼🙌🏼
I love how she was about to put that sauce through a sieve, and just turned to the camera like she was in The Office and said her maids could do it lol
I just Googled turbot kettle and I am currently fanning myself as a result of having seen the price of one!
Over 500! Damn!
perhaps consider a turbot poacher made of material other than copper? I can imagine though that it is a pricey one! I would be afraid to check with Williams and Sonoma!
val Fletcher 1,975.00$ 😱😱😱😱 what the crap😱😱😱
If I'm buying a turbot kettle, I'm making so many puddings. Gotta get a better roi.
😂😂😂