Turbot

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Quite simply a stunning fish, Superior to the Dover Sole? That is a matter of personal choice and for me they are equally as good. Turbots can grow to a huge size, up to eleven kilos or twenty-five pounds and produce magnificent fillets or, best of all poached whole in a diamond shaped fish kettle called a ‘turbotières’. Despite the density of the flesh they are easy to eat, the skin has no scales and they are easily filleted although practice on cheaper flat fish is recommended for the inexperienced.


Turbot

The body has a pronounced diamond shape, the top side is grey in colour with nodules and green spots rather than scales whilst the underside is a creamy white.

An inshore fish of cold European waters it can be found in Iceland, Norway and closer to home off the Cornish coast.

Turbot should be treated with care and respect; it is an exquisite fish and should never be overcooked. Though usually sold in steaks, I prefer fillets and always cook them very simply. Poached, grilled or fries they are superb with hollandaise sauce or with some seasonal vegetables, a splash of good olive oil and a chunk of lemon.

Content and picture © Miles Collins

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