For those in the know, there’s no doubt that the turbot is one of the sea’s finest produce.
It’s certainly not the appearance — there’s really nothing “beautiful” about grey/brown spotted flat fish. It’s the pearlescent, finally textured flesh, the rich flavour and the juiciness of the meat that’s earned it its nickname, "the King of the Sea" in its native countries.
Cooking tips
Turbot is best prepared simply–the idea is to accent, and not to mask, its subtle flavour. It is excellent poached in dry white wine, or cooked with fresh herbs en papillote. The light meat is also delicious steamed, baked or broiled.
Best paired with
Enhance the flavour of the fish by serving it with a light refreshing palate cleansing white wine such as our Domaine Roblin Sancerre.
