Turbot is a flatfish primarily caught in the North Sea with a black-brown skin and a length of about 50 cm. It has a good-flavoured firm flesh, on a par with Dover sole.
Avoid turbot if the flesh has a hint of blue, which means it's stale. It's available all year as a whole fish or in fillets or steaks, but buy it whole when you can because the bones help to add flavour to the flesh. Unfortunately much turbot fishing is unsustainable and farmed turbot is recommended as the best sustainable choice.
Try turbot fillets steamed, poached or grilled and served with a simple parsley or hollandaise sauce. Some French chefs lovingly sauce the turbot with lobster or mousseline.
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