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It has a good flavoured firm flesh on a par with dover sole.
Recipe for turbot on the bone. Tom brown bakes turbot on the bone before serving with buttery mash and a vibrant parsley lemon and garlic dressing a beautifully elegant dish built on classic flavour combinations executed with skill. It s one of the first things they teach you in the larder class at chefs school. People can get very paranoid about fish bones for some reason but flatfish like turbot are amongst the easiest to fillet whether they re raw or cooked. Remove to a plate.
Cook the turbot on both sides until lightly golden brown and just cooked through about 2 minutes total. Deglaze the pan with the white wine over medium high heat and let cook. Sourced from spain this fish can be cooked whole or as a bone in chop a unique feature that lends itself to slow cooking and more deeply infused flavors. Place in the oven and cook for 10 12 minutes.
Turbot is a large sandy coloured flatfish that alongside dover sole lemon sole halibut plaice and brill is one of the most readily consumed flatfish in the uk. A big concern for many with a recipe like this is taking the fish off the bone. It s fished in the north atlantic and the mediterranean sea and farmed in countries including france and spain but supplies are limited so it commands high prices making it a luxurious option for restaurants and a treat for. Turbot fillets dried dill dijon mustard pepper juice olive oil and 1 more turbot and nori butter sauce magazine feature foodie world courgettes shallot nori seaweed butter thyme turbot garlic and 2 more.
Heat a non stick pan and add the fish white side down. Turbot is a flatfish primarily caught in the north sea with a black brown skin and a length of about 50 cm.
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