Buy fresh Turbot, from the sea to your plate in less than 36 hours! @whiteswanatfenc @tomparkerchef
Yesterday we dropped off some fresh turbot at the White Swan in Fence that had only been swimming off the coast of Cornwall less than 2 days before.
This is actually standard practice here at AO, but the opportunity to show off both our fish and the amazing presentation at the White Swan was too much to miss, especially since these particular fish were line caught off the coast of Cornwall! Turbot is most commonly known as a higher quality alternative to Dover Sole with a similar texture to halibut, requiring minimal seasoning for an amazing flavour.
Buy yourself some Turbot, delivered to your door in sizes and cuts varying from 100g to 500g, with prices from £9.95, and try and create your own masterpiece like Tom at the White Swan. Don’t forget to take pictures and tag us in it for a chance to win yourself some free turbot.
If you would like any more information on the turbot or any other fish we sell then please do not hesitate to contact our sales team on 01282 429000 or email us at email@example.com
And here’s a simple turbot recipe to try, it’s not too hard and is a perfect recipe for beginners.
- 2 lemons, sliced
- 2 tbsp extra virgin olive oil
- 1 whole turbot (around 2kg), gutted
- sea salt and freshly ground black pepper
- 1 tbsp fresh thyme, leaves only
- 2 sprigs rosemary, needles only, finely chopped
- 150 ml dry vermouth
- 30 g unsalted butter
1. Preheat the oven to 220C/Gas 7.
2. Heat a non-stick frying pan over a medium-high heat. Brush the lemon slices with the olive oil then sear in the pan for 1-2 minutes on each side until golden-brown. Set aside.
3. Diagonally score the skin through to the flesh on both sides of the turbot, at 5cm intervals.
4. Season the slits well with salt and pepper, then stuff each slit with a pinch of thyme and rosemary.
5. Lay the fish, pale-side down, in a roasting pan. Pour over the vermouth, cover with the lemon slices and dot with the butter.
6. Roast in the oven for 25-35 minutes or until the flesh is opaque and just cooked (it should come away from the bone easily). Serve with a light salad of mixed leaves(your preference).
Below is a different dish which @tomparkerchef from the White Swan served, using our fresh turbot, try and experiment with your turbot and see if you come up with something as delicious as what Tom serves and let us know how you get on.