Turbot

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Description:
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.

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Chef's Tip:
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.

Bon Appétit.

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