TURBOT - 2 PORTIONS
Considered by many chefs as the greatest flatfish of all. Turbot has been held in high regard in Europe for at least 2000 years. Turbot has no scales, but small nodules and its flesh are firm and flavourful, very versatile and ideal for functions as it retains moisture during cooking. It is an excellent source of protein, vitamins, B3, B12, as well as Selenium, Magnesium, and Phosphorous. Turbot is also successfully farmed and can be distinguished from their wild counterparts by their lighter skin.
Cook it: The most common way is to pan-fry until golden brown and crispy. Turbot goes best with lighter sauces such as hollandaise or parsley.