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- 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.