No products in the basket.
Turbot
Not the prettiest of fish (yes I just used the words pretty and fish in the same sentence) but if it looked how it tasted it might resemble Eve.
It’s simply a stunning fish; if you are yet to try it then it’s worth every penny in our book.
Portion sizes: 200g
£9.95
Description
Turbot-charged
Gentlemen – start your engines! By engines, I mean gas/electric hobs. Get that pan nice and hot! Oil/butter in? Gently place that amazing piece of turbot in there. Or, keep it whole and bake/roast it. It’s the best way to cook it, according to the Great British Chefs site.
Whatever your preference, if it’s isn’t something you’ve tried before then, basically, you need to. Life is all about new experiences, right? Well, taste this little beauty and you’ll remember it the same way you remember poignant moments in your life:
- Wedding day
- Birth of a child
- Day you tasted turbot
It’s a prized fish, so whatever you do, don’t overpower it with intense sauces or ingredients. Let it be the star of the show. Here’s a recipe from a favourite chef of mine, Nathan Outlaw, serving it on the bone.
If it’s not available, then Dover sole is a good alternative.
Additional information
| Weight | 1.00 kg |
|---|---|
| Prep | Filleted and Boneless, Whole – On The Bone |
You must be logged in to post a review.
Reviews
There are no reviews yet.