Turbot is widely considered by top chefs to be the king of the fish and is renowned for its meaty, gleaming white flesh and subtle, salty flavour. It is a large, sandy-coloured fish that commands a high price due to its limited supply. Classically prepared here as a Troncon which is a portion cut through the whole fish that is inclusive of the backbone.
I approach the subject of accompaniments for turbot with some reservation, because.... actually a grilled piece of turbot with a little salt and a lick of butter is about as close to heaven as one can get, But sauce vierge or a little Béarnaise has a sort of understated appeal to me. Perfect with some salty chips and chilled glass of white burgundy.
| On the bone | Skin on | Frozen | 250g | Serves 1 |
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