Whole Wild Scottish Turbot, Large

The King of Fish!

Availability: Out of stock

CODE: F824
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Turbot is fish royalty – a superb flatfish with divinely-flavoured, firm meat. It’s so highly sought after by top chefs that you rarely see it in the shops – even ours is strictly limited in availability. Made for a showy serving platter, pair with fresh, delicate flavours – perfect with a Champagne cream sauce…
  • The very cream of the wild Scottish crop – a connoisseur’s dream
  • Fully prepared to cook on the bone for impressive serving
  • Because they’re so special, we only have a very limited quantity – don’t miss out!
Box Contains:

    • 1 Whole Wild Scottish Turbot, 1.25kg-1.5kg

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Ingredients: FISH

Nutritional Information: (Typical per 100g)
Energy: 398 kJ / 95 kcal, Fat: 3g, of which Saturates: 1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 16g, Salt: 0.35g

From Defrosted Rinse the Turbot under cold running water then pat dry with kitchen paper. Sprinkle a large baking tray with olive oil and place the fish into the tray. Using a sharp knife cut 2-3 incisions into the thickest part of the top fillet. This will allow the fish to cook evenly.
Preheat the oven to 190°C / 375°F / Gas 5. Season the fish with salt and pepper and place in the middle of the oven and cook until the flesh has turned opaque and lifts from the bone, test at the thickest part of the fish.
Cover with tin foil halfway through cooking if the fish is starting to dry out. Remove the fish from the oven and allow to rest for 2-3 minutes before serving. To serve remove portion sized pieces of the top fillets by sliding a palette knife under and lifting them off the bones.
Once all the flesh is removed, lift the bones from the tail end to give access the two bottom fillets. Trap the lateral bones (which run all around the outside edge of the fish and into the fillets) with a knife and drag them away. Arrange the pieces onto preheated plates and sprinkle with the pan juices.

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