Gentlemen/Ladies – 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.
Turbot is the king of the sea, there’s no doubt about that. It enjoys regal status along with it’s flatfish cousin, the dover sole. It might be pricey but it’s worth the expense.
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? Variety is the spice of life, right? Had enough of my cliches, right? Well, taste this little beauty and you’ll remember it the same way you remember those poignant moments in your life:
- Wedding day
- Birth of a child
- Date and location of the 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. It is, after all, the king of the sea! 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.