{"title":"Turbot","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eTurbot is a firm, prized flatfish with dense white flesh and a rich, sweet flavour. We prepare it to order at the counter, as \u003ca href=\"\/products\/turbot\"\u003esteaks on the bone\u003c\/a\u003e, as whole tronçons or filleted. Priced by weight, trimmed, skinned and filleted by hand at no charge.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eTurbot 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eRich, 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003eRoast steaks or a whole fish on the bone at 190C, pan-fry fillets skin-side first, grill with butter or \u003ca href=\"\/blogs\/journal\/how-to-poach-fish\"\u003epoach gently\u003c\/a\u003e. It suits a beurre blanc or hollandaise and asks for little else. Cook it on the bone where you can.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eBeurre blanc, hollandaise and lemon. Brown shrimp, capers and parsley. New potatoes, spinach and samphire.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eTurbot 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eShould I cook turbot on the bone or filleted?\u003c\/h3\u003e\n\u003cp\u003eOn 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.\u003c\/p\u003e\n\u003ch3\u003eWhat sauce goes with turbot?\u003c\/h3\u003e\n\u003cp\u003eA classic beurre blanc or hollandaise suits its rich firm flesh, and brown shrimp, capers and lemon all work. Turbot rewards a simple butter sauce.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between turbot and brill?\u003c\/h3\u003e\n\u003cp\u003eTurbot 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I know turbot is fresh?\u003c\/h3\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze turbot?\u003c\/h3\u003e\n\u003cp\u003eYes, 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.\u003c\/p\u003e\n\u003ch3\u003eIs turbot high in protein?\u003c\/h3\u003e\n\u003cp\u003eYes. A typical portion carries around 17 to 19 grams of protein and very little fat, which makes it a lean, satisfying choice.\u003c\/p\u003e","products":[{"product_id":"turbot","title":"Turbot","description":"\u003cp\u003eTurbot is a firm flatfish with dense white flesh and a rich, sweet flavour, the one chefs reach for when the fish itself is the point of the plate. The flake is meaty and holds together far better than plaice or sole, and cooked on the bone it stays moist and pulls away cleanly.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned, headed, filleted by hand or cut into steaks on the bone, the cut that keeps the most moisture.\u003c\/p\u003e\u003cp\u003eRoast steaks at 190C for 12 to 15 minutes, pan-fry fillets for two to three minutes a side or poach it gently. Beurre blanc or hollandaise and very little else.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313215475976,"sku":"FTS-TURBOT-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313215508744,"sku":"FTS-TURBOT-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313215541512,"sku":"FTS-TURBOT-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Steak","offer_id":58313215574280,"sku":"FTS-TURBOT-4","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_09098dc9-1ebf-4b80-9989-68f140ad2fe2.png?v=1785180967"}],"url":"https:\/\/fromthesea.co.uk\/collections\/turbot.oembed","provider":"From The Sea","version":"1.0","type":"link"}