Fish

Turbot

£10.00

Cut to order at the Barnes counter.

Preparation:

Whole (cleaned) Headed Fillet Steak

Variant

How would you like it prepared? (optional)

Pickup available at From The Sea, Barnes

Usually ready in 2 hours

Turbot

Whole (cleaned)

From The Sea, Barnes

Pickup available, Usually ready in 2 hours

18 Barnes High Street
London SW13 9LW
United Kingdom

Cut to order, filleting free

Next-day delivery, order by 1pm

Collect in Barnes, about two hours

Turbot 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.

At 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.

Roast 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.

Origin, cooking and recipe

Origin and species

Turbot is a firm, prized 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 meaty flake holds together far better than plaice or sole.

How to cook it

Cooked on the bone it stays moist and pulls away cleanly, which is why steaks on the bone are the cut to ask for. Roast 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.

Recipe

The Journal guide to poaching fish covers gentle methods for turbot.

Storage and preparation

Keep it wrapped on the coldest shelf of the fridge, usually the bottom shelf at the back, and use it within one to two days. If you need longer, wrap it tightly, freeze it quickly and defrost in the fridge overnight before cooking.

Cut to order

Tell us how you want it in the order notes. Filleting, pin-boning and skinning are free, by hand at the counter. If you ask for a fish to be trimmed, headed or skinned, the finished weight comes down accordingly.

Delivery and collection

Order by 1pm for next-day delivery across London and the UK. Same-day collection in Barnes, usually about two hours.

Our promise

If it is not right, we make it right. Tell us and we will sort it. Local customers can bring it back to the counter and we will replace it.

Turbot

£10.00

Order by 1pm

Next-day delivery across London and the UK. Free over £60.

Collect in Barnes

Same-day collection from the counter, ready in about two hours.

Cut to order

Cut to order at the counter. Filleting, pin-boning and skinning are free.

Food Hygiene Rating

Rated 5 out of 5 by the local authority.