Turbot Fillet Portion x 2 pack Frozen
- Source of niacin and vitamin B6
- Landed by local trawlers in Newlyn and other Cornish ports
- Available Apr-Aug
- Serve pan roasted with butter and black pepper
For both flavour and texture, not much beats turbot: this is a highly sought after fish and is usually on the pricier end of restaurant menus, for good reason. Turbot has a buttery, soft flesh - white in colour - and has a subtle salty flavour that many consider far superior to its other flatfish cousins. Fillets are often pan roasted: fried for a few minutes on the outside to give a good sear, and then placed into a hot oven for 4-6 minutes to finish off the middle without overcooking the outside. Turbot is a premium fish, so serve with elements which are simple but sophisticated enough to elevate the turbot without overshadowing it. Braised fennel is a great choice here. These portions are supplied frozen boneless but on occasions may arrive fresh. Can be kept for up to six months when frozen.
These portions are supplied frozen boneless but on occasions may arrive fresh. Can be kept for up to six months when frozen.