Turbot Steaks x 4 - Skin On Bone-in.
Like halibut, turbot is a highly prized species - often regarded as the best of the flatfish with great flavour and firm, white flesh. It has an almost circular outline, studded with bony tubercles on its dark side. Colour varies from light to dark brown, spotted with green or black and a white blind side. turbot ranges in size from 400g to 10kg. The texture is similar to halibut, but it has a slightly more pronounced ‘fishy’ taste, so requires little to enhance the flavour. It’s also a chef’s dream, retaining plenty of moisture during cooking which means it doesn’t readily dry out. Availability has improved now turbot are also being farmed successfully. Farmed turbot are usually distinguished by their lighter skin.
This amazing fish is brought to market by our friends at QWEHLI 'The fishmonger of the chefs' and is a red label farmed product offering the highest standard in aquaculture and rearing.
Usage: The most common way of cooking turbot steaks is to pan fry them, until golden brown and crispy, this can be done in a matter of minutes. The skin is normally removed before frying.
Aim for light sauces that don’t overwhelm, such as hollandaise, Champagne or something herby like parsley or dill. Because of its luxurious reputation, turbot will often be served with a lobster dressing or oysters. Other fitting accompaniments include roasted fennel, cauliflower or celeriac purée.
Net: Packed x 4 230g-270g steaks.