A thick chunk of turbot roasted and served with hollandaise is one of life’s great pleasures. Gastronomically speaking, turbot rules the flatfish kingdom. It’s the larger cousin of the brill, and has been loved by mankind for over 2,000 years. Despite its less classy Scottish nickname of bannock fluke, which means ‘left-eyed oat cake’, make no mistake this is a fish for very special occasions.
How do we prepare this fish?
We clean and prepare the Turbot and cut it into T-bone steaks ready to cook at home.
Most of the turbot’s subtle aroma is concentrated in its skin, and is matched by an equally delicate seawater flavour balanced by a faint hint of sweetness. But although the flavour is appealing, it is its superb texture that has won it its ‘King of Fish’ reputation. Firm and substantial with a juicy elasticity, the white flesh breaks into large, even flakes with a silky, gelatinous character.
Turbot is a very good source of protein, and vitamins B3 and B12. It also contains the minerals selenium, magnesium and phosphorous. Per 100 g/4 oz: 95 kcals, 2.7 g fat
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