Whole Wild Scottish Turbot
The King of fish gives flavourful results
- Whole turbot for you to trim or portion as you like
- Wildly fished for natural sea flavours
- Cook easily at home for fabulous results
Price per kg:
|Origin:||North East Atlantic Waters|
A turbot is a truly impressive fish. Even this smaller type is set to impress with its beautiful firm flesh that tastes delicious and is unexpectedly easy to cook.
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.