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Turbot comes from the North Sea - a large sand-colored flat fish. It’s white meat has a firm texture with a delicate flavor. Turbot can be prepared in several ways such as roasted, steamed, grilled and poached.
Bake in a roasting tray for about 30-45 minutes on a bed of shallots and carrot ('Papillote' style). Turbot is a very fragile fish while cooking so manipulate carefully to avoid breaking. Serve with Pensato Bergamote olive oil and fleur de sel.
: Called banana shallots because of their size. They have a smooth, tan-colored skin and they taste slightly milder than other types of shallot. . Chef's tip: Shallots can be...
: Farmed artisan French butter from the milk of cows from Normandy region of France. Known as one of the best AOC butters in France and produced mostly by hand....
: Pale green bulbs from Italy with a very pronounced aniseed flavor. Also known as Sweet Anise due to its mild licorice flavor. Fennel can be prepared raw, braised or...
Winner Of the Silver SOFI Award 2008 Harvested by hand, the olives are cold pressed with the famous Gargano lemons in the traditional granite mills. This method captures the full...