Judith Thurman makes her favorite party dish, turbot with pistachio crust

Synopsis

Judith Thurman, a staff writer at The New Yorker, demonstrates today how to prepare her favorite party dish: turbot crusted with pistachios, served on a bed of mashed potatoes and broccoli puree. She begins by shopping in her Yorkville neighborhood for fresh ingredients, noting the shift from serving roast beef to fish due to changing dietary preferences among Americans. Thurman highlights the delicate flavor of turbot, which cooks quickly and is complemented by a crust made from shelled roasted pistachios and fresh breadcrumbs. The cooking process involves mixing the potatoes and broccoli puree, preparing the fish with lemon juice, and creating a grainy pistachio crust. This simple yet elegant dish showcases her culinary skills and adapts to modern tastes.