How To Cook Turbot On The Bbq

Try serving turbot with a potato puree or a fresh garden salad. Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish. Place the turbot or brill in its cage on the grill grate over the hot embers cooking for five minutes per side then brushing with vinaigrette.

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How to cook turbot.

How to cook turbot on the bbq. Turbot have an assertive flavor that is sometimes compared to halibut. Add a spoon of the lemon butter onto each tranche and cook for a. Slashing the flesh a few times on the topside will help to permeate flavour deeper into the flesh and will ensure the fish cooks more evenly. Choose turbot with creamy white flesh.

Cook for 4 minutes and turn over. Thoroughly pat turbot dry with paper towels and season dark skin side assertively with salt. Turbot is a good source of vitamin b12 and selenium and like most fish turbot are naturally low in fat. A general rule for cooking fish is to measure the flesh at its thickest point and cook eight to 10 minutes per inch four to five minutes per half inch.

It is well known in europe where it is farmed commercially. Deglaze the pan with the white wine over medium high heat and let cook. Place turbot in grilling basket if using and set over hot side of grill dark skin side down. Try plaice or lemon sole.

Reserve the bones to make fish stock. Remove to a plate. Turbot can simply be poached in white wine or grilled and served with a squeeze of lemon. Like all white fish turbot should be cooked with care and skill.

Cook until skin begins to blister slightly about 4 minutes. Lightly oil the turbot on both sides season and place white skin side down on the barbecue. Season white skin side with salt then flip fish over. Cook the turbot on both sides until lightly golden brown and just cooked through about 2 minutes total.

Because turbot flesh is quite delicate wet heat cooking methods such as steaming poaching or cooking en papillote are preferable though not crucial. Ignore fish with a blue tinge or fatty flesh. Turbot is a species of fish related to the sole. Dry heat methods such as pan frying and grilling add flavour but should be implemented gently.

Turbot is easiest to cook when filleted ask your fishmonger to do this. The fish will be better for a slower cook using radiant heat allowing the collagen in the fish to soften making it juicy and tender the essence of cooking whole fish. Try adding some complementary ingredients fennel lemon white wine fish stock to the bottom of the baking tray and sit the turbot on top. Ingredients 1 whole 4lb ish 1 5kg 2kg turbot 6 sprigs of rosemary sea salt pepper 2 fl oz 75ml cider vinegar 3 fl oz 100ml good olive oil.

How to cook turbot.