Turbot
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
11 posts
• Page 1 of 1
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Turbot
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?
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?
Re: Turbot
Envy. In a nice way of course.
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.
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.
Re: Turbot
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/
https://www.jamieoliver.com/recipes/sea ... -flatfish/
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Turbot
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
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Turbot
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.
- 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.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Turbot
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.
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.
- MagicMarmite
- Posts: 208
- Joined: Thu Apr 26, 2012 11:42 am
Re: Turbot
Cooking it in hot pants wouldn't be lovely!
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Turbot
Don't knock it 'till you've tried it.............
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Turbot
But you have no idea what I look like in hot pants...
No, don't go there
Please...
No, don't go there
Please...
11 posts
• Page 1 of 1
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 11 guests