Kitharos (Turbot) is a traditional Ancient Roman recipe for a dish of a poached large turbot or a small turbot cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Turbot (Kitharos).
I counsel you always to boil a harp-fish (kitharos) If he is white and full of firmish meat; But if he’s red and also no great size, Then it were best, when you have prick’d him o’er With a new sharpen’d knife, to roast him gently. Sprinkle him then with oil and plenteous cheese, For he does like to see men liberal, And is himself intemperate.
If the turbot is large and white, boil it using this recipe:
Ingredients:
2kg Turbot
70g Salt
5l Water
Vine leaves, several
Method:
Wrap the fish in the vine leaves and tie it. Put it in a pan of cold water and bring to the boil.
Keep the water at a slow simmer, making sure it never boils violently. After 20 minutes check and, if done, drain
and unwrap it.
If the turbot is not very large and has a reddish colour, cook it in the oven or on a barbecue over hot coals.
2 turbots weighing about 900g each
300g Parmesan or pecorino cheese, grated
4 tsp Salt
Olive oil, plenty
Begin by pre-heating a charcoal barbecue for about 2 hours before you need to cook, or until the coals are covered with a nice layer of white ash.
Rub the tuna steaks all over with olive oil and salt. Place on your barbecue and cook for about 10 minutes per side (or until done to your liking).
In the meantime, prepare a sauce by whisking together the salt, olive oil and vinegar.
Serve the tuna steaks accompanied by the piquant sauce.
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