Register

Turbot

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

Posts: 1019
Joined: Wed Dec 05, 2012 3:26 pm
Location: North West Leicestershire

Turbot

Postby WWordsworth » Sun Nov 15, 2020 2:35 pm

I bought a couple of small (500g or so each) turbot yesterday.
They are whole.

I thought maybe try in butter and olive oil for about 4 minutes each side.
Does that sound about right?

Would you do something different?

User avatar
Posts: 960
Joined: Fri Jan 15, 2016 6:16 pm

Re: Turbot

Postby dennispc » Sun Nov 15, 2020 2:41 pm

Envy. In a nice way of course. :D

Simpler the better. Timings are probably right but only the person cooking can tell. 55C is enough. I use a stick thermometer for fish.

Enjoy.

User avatar
Posts: 1815
Joined: Wed Apr 25, 2012 12:33 pm

Re: Turbot

Postby Pampy » Sun Nov 15, 2020 3:10 pm

I love turbot but they seem to be getting smaller and smaller these days.

User avatar
Posts: 1276
Joined: Sat Feb 13, 2016 4:25 am

Re: Turbot

Postby Amyw » Sun Nov 15, 2020 5:08 pm

I thought turbot rang a bell but then remembered I made this JO recipe donkeys years ago . From what I remember was very nice . I think the turbot was RTC and the only time I’ve cooked it or eaten it
https://www.jamieoliver.com/recipes/sea ... -flatfish/

User avatar
Posts: 4552
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Turbot

Postby Stokey Sue » Sun Nov 15, 2020 6:14 pm

Pampy wrote:I love turbot but they seem to be getting smaller and smaller these days.

They are - the little ones are what are also known as “chicken turbot” or turbotin - farmed

Apparently they farm well, as they are sessile, ie they are quite happy to sit still if someone feeds them

I have cooked the rather similar brill more often, but would treat both the same, either baking (roasting) or steaming on a bed of shredded veg
Something like this

https://www.telegraph.co.uk/recipes/0/w ... ce-recipe/


This slow baking recipe looks interesting too

https://www.swedishfood.com/swedish-foo ... rill-baked

Posts: 1370
Joined: Thu May 03, 2012 10:35 am

Re: Turbot

Postby Lusciouslush » Sun Nov 15, 2020 7:06 pm

We had turbot last w/end - but filleted, they were absolutely sweet fleshed - I cook fish very simply, floured, then into a hot frying pan with an olive oil & butter mixture skin side down first until it crisps &
- colours well then a quick flip over to finish off - with small whole fish I would roast in a hot oven - the thing with fish ( apart from salmon) is you don't want it cooking in its own steam & going flabby - hot & fast always.

Posts: 1019
Joined: Wed Dec 05, 2012 3:26 pm
Location: North West Leicestershire

Re: Turbot

Postby WWordsworth » Sun Nov 15, 2020 10:25 pm

That's pretty much what we did, Lush.

Dipped them in seasoned flour then straight into hot pans with olive oil and butter.
Couple of minutes on each side.
(Predictive just changed pans to pants.....)
Then onto a hot baking sheet for 5 mins in the oven.

Served with new potatoes, asparagus, broccoli and a lemon and parsley sauce.
And a kiwi pinot gris.

Glorious.

Posts: 1370
Joined: Thu May 03, 2012 10:35 am

Re: Turbot

Postby Lusciouslush » Mon Nov 16, 2020 1:05 pm

Lovely...... :thumbsup

Posts: 129
Joined: Thu Apr 26, 2012 11:42 am

Re: Turbot

Postby MagicMarmite » Mon Nov 16, 2020 4:58 pm

Cooking it in hot pants wouldn't be lovely!

Posts: 1370
Joined: Thu May 03, 2012 10:35 am

Re: Turbot

Postby Lusciouslush » Mon Nov 16, 2020 5:19 pm

Don't knock it 'till you've tried it............. :klingonbanana

Posts: 1019
Joined: Wed Dec 05, 2012 3:26 pm
Location: North West Leicestershire

Re: Turbot

Postby WWordsworth » Mon Nov 16, 2020 5:49 pm

But you have no idea what I look like in hot pants...

No, don't go there
Please... :lol:

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: Bing [Bot], janetmw, Linnet, Suelle and 14 guests