Turbot is a breathtaking fish when you see it in the flesh. It has an alias of “King of the Sea”, and when you see it for real you can understand why. The distinctive large, diamond-shaped body contributes to the reputation that goes before it. Turbot, like Lobster and other not-so-familiar exotic seafood, were historically seen as a dish only to be enjoyed by nobility and aristocracy.
Whilst it may not be as pretty as a glimmering rainbow trout, the “King” is exceptionally flavoursome, delicate in texture and a luxurious touch to the home menu. If you are a little unsure of how to prepare this masterpiece, the Great British Chefs will give you a virtual helping hand.
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 well-known chef Nathan Outlaw, serving it on the bone.
Our Turbot is sourced from the waters of Cornwall and like the majority of fish is an excellent source of protein and vitamins.
If it’s not available, then Dover Sole is a good alternative.