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What it is
Turbot is a firm, prized flatfish with dense white flesh and a rich, sweet flavour. We prepare it to order at the counter, as steaks on the bone, as whole tronçons or filleted. Priced by weight, trimmed, skinned and filleted by hand at no charge.
Why choose it
Turbot is the flatfish for an occasion, firm and dense enough to roast on the bone and rich enough to carry a classic butter sauce. It holds its shape better than almost any white fish, so it roasts, grills and pan-fries without breaking, and it rewards simple treatment.
How it tastes
Rich, sweet and firm, with a dense meaty flake that holds together far better than plaice or sole. The flesh is white and fine and has more body and flavour than most flatfish, which is why it is prized and cooked simply. On the bone it stays moist and pulls away cleanly.
How to cook it
Roast steaks or a whole fish on the bone at 190C, pan-fry fillets skin-side first, grill with butter or poach gently. It suits a beurre blanc or hollandaise and asks for little else. Cook it on the bone where you can.
What goes with it
Beurre blanc, hollandaise and lemon. Brown shrimp, capers and parsley. New potatoes, spinach and samphire.
How long it takes
A steak on the bone roasts in 12 to 15 minutes, fillets pan-fry in 2 to 3 minutes a side, and a whole fish roasts in 20 to 30 minutes depending on size. Times vary with thickness.
Nutrition
Turbot is high in protein and lean, with little fat. A typical portion carries around 17 to 19 grams of protein. It is firm and satisfying, a good source of B vitamins and low in omega 3 compared with oily fish.
Sustainability
Ask at the counter for the day's sourcing. We can advise on responsibly sourced turbot and suggest an alternative like brill or halibut if you want one.
Where to buy it
At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.
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Common questions
Should I cook turbot on the bone or filleted?
On the bone keeps it moist and adds flavour, and turbot is firm enough to roast or grill this way. Fillets are quicker to serve. We prepare it either way at the counter.
What sauce goes with turbot?
A classic beurre blanc or hollandaise suits its rich firm flesh, and brown shrimp, capers and lemon all work. Turbot rewards a simple butter sauce.
What is the difference between turbot and brill?
Turbot is firmer and denser with a richer flavour, and brill is a little softer and milder and usually costs less. Both are prized flatfish that hold their shape.
How do I know turbot is fresh?
It smells clean and of the sea, the flesh is firm and springs back, and a whole fish holds its shape. We trim and prepare it to order at the counter so you can see it.
Can I freeze turbot?
Yes, though it is a fish worth eating fresh. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. The texture is firmest fresh.
Is turbot high in protein?
Yes. A typical portion carries around 17 to 19 grams of protein and very little fat, which makes it a lean, satisfying choice.
Common questions
Should I cook turbot on the bone or filleted?
On the bone keeps it moist and adds flavour, and turbot is firm enough to roast or grill this way. Fillets are quicker to serve. We prepare it either way at the counter.
What sauce goes with turbot?
A classic beurre blanc or hollandaise suits its rich firm flesh, and brown shrimp, capers and lemon all work. Turbot rewards a simple butter sauce.
What is the difference between turbot and brill?
Turbot is firmer and denser with a richer flavour, and brill is a little softer and milder and usually costs less. Both are prized flatfish that hold their shape.
How do I know turbot is fresh?
It smells clean and of the sea, the flesh is firm and springs back, and a whole fish holds its shape. We trim and prepare it to order at the counter so you can see it.
Can I freeze turbot?
Yes, though it is a fish worth eating fresh. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. The texture is firmest fresh.
Is turbot high in protein?
Yes. A typical portion carries around 17 to 19 grams of protein and very little fat, which makes it a lean, satisfying choice.
