Category - Turbot
The turbot is a species of flatfish. It is a demersal fish native to marine or brackish waters of the North Atlantic, Baltic Sea and the Mediterranean Sea.It has gleaming flesh that retains its bright-white appearance when cooked.
The firm meat has a large flake and an excellent mild flavour. Like all flatfish, it yields four fillets, with meatier back fillets than belly portions. Turbot is good baked whole; the bones add flavour. It is included in recipes such as Seafood Pie. Turbot is one of the more expensive fish available but the texture and flavour make it worth while. It can be steamed, grilled or poached and is similar to Dover Sole. Served with Bérnaise Sauce or Hollandaise Sauce with boiled new potatoes and steamed asparagus for a perfect light meal.