Roast Turbot Fillet Recipes

Turbot is a flatfish primarily caught in the north sea with a black brown skin and a length of about 50 cm. Normally when i m in a hurry i just whip off the fillets and give them a quick pan fry. Gut scale and remove the fins from the whole turbot.

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It has a good flavoured firm flesh on a par with dover sole.

Roast turbot fillet recipes. Melt 60g 2 oz of the butter in a small saucepan and gently cook the vegetables for about 4. Turbot has been highly sought after for centuries. This slow roast turbot recipe is quite simple but requires a little forward planning. Turbot fish recipes roast turbot with cauliflower carpaccio sauté of sprout leafs cockles bay leaves and bread sauce great british chefs lemon white wine turbot fillets olive oil brussels sprouts and 17 more.

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. Mix lemon juice water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions. Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish. 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.

Bake into preheated oven uncovered for approximately 10 minutes or until the flesh is flakes or is no longer translucent. Try serving turbot with a potato puree or a fresh garden salad. 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. Having spent all that cash on a pricey piece of turbot i wanted a recipe to do it justice.

Rinse and pat dry on a piece of kitchen paper. The best turbot fillet recipes on yummly turbot with a ginger and lime sauce and steamed greens roast turbot with cauliflower carpaccio sauté of sprout leafs cockles bay leaves and bread sauce turbot with sauce maltaise. Layy coated turbot fillets side by side in a greased baking pan. Turbot has a flavour similar to something like a dover sole but the texture is much firmer more like halibut.

Notable french gastronomes like jean anthelme brillat savarin and marie antoine carême singled it out for special praise with the latter calling turbot the prince of the seas. However on a lazy sunday a long slow roast in the oven seems like a good idea.