Small Whole Turbot Recipes

The only stumbling block can be the price.

Small whole turbot recipes. Sprinkle a large baking tray with olive oil and place the fish into the tray. Bring a pan of salted water to the boil. Anyone who has enjoyed the luxury of diving in to a whole roast turbot can attest to the fact that this dish is a treat of the highest order and not only because of the decadent price. Turbot is a flatfish primarily caught in the north sea with a black brown skin and a length of about 50 cm.

Research for turbot lead to a highly complementary article in larousse gastronomique from which i discovered the highly prized turbot is a flatfish living on the sandy pebbly beds of the atlantic with a long culinary history. Vicky wasik grilled whole turbot is a mainstay on the spanish basque coast particularly in the fishing village of getaria which is famous for the seafood that arrives at the docks from the bay of biscay and the region s bright energetic white wine txakoli you may also hear it called txakolina a flat fish with very high amounts of natural gelatin turbot is well suited for. Cover tightly with foil and return to the oven for about 30 minutes more depending on the size of the fish until the fish s flesh is just cooked through. Blanch the fennel and potato slices in the water for 3 minutes remove with a slotted spoon and transfer to a shallow roasting tin large enough to hold the fish comfortably.

So there was some nice looking wild turbot on sale at whole foods market. Place the turbot on top of the vegetables and nestle it down so that there are veg under around and on top of it. Dished up in the centre of a table its moist flavoursome flesh will be enjoyed by all. Using a sharp knife cut 2 3 times incisions into the thickest part of the top fillet.

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. Rinse the turbot under cold running water then pat dry with kitchen paper. 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. It was a fish that i didn t know anything about but i was game.

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. It has a good flavoured firm flesh on a par with dover sole. L can still remember these massive whole turbot the size of a small child arriving into the kitchen sticking out of styrofoam boxes. Heat the oven to 180 c 160 c fan gas 4.