Turbot
A flatfish with firm, delicate flesh that stays succulent in short roasts and gentle sauces.
What it offers and why to use it
A flatfish with firm, delicate flesh that stays succulent in short roasts and gentle sauces. Pat the fillets dry and avoid extended cooking once the centre reaches 63°C. Serve with light sauces that preserve its delicate flavour.
A flatfish with firm, delicate flesh that stays succulent in short roasts and gentle sauces.
From shopping to cooking
Choose
Ask for cleaned fillets of even thickness; a whole fish includes head and bones and does not weigh the same as the prepared fillets.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and preferably cook on the day of purchase. Follow the label and thaw in the fridge.
Prepare
Pat the fillets dry and avoid extended cooking once the centre reaches 63°C. Serve with light sauces that preserve its delicate flavour.
How to make the most of it
Good pairings
Clams, mellow garlic, leeks, potatoes and olive oil.
How to substitute it
Sole or megrim of similar thickness, adjusting cooking time and checking for bones.
Recipes with turbot
Turbot with clams and mellow garlic cream
Roast turbot with clams and a light cream of leek, spring onion and slowly cooked garlic.
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