When cooked fresh, turbot meat is subtly flavoured and sweet. (It also stores well and can be kept for a few days due to its mild flavour and high gelatine content.) Turbot can be filleted, then steamed or sautéed. But I like to make serving turbot into a family occasion and roast the fish whole to be shared at the table.
After a days fishing, the best bit is yet to come. Cooking and sharing a nice turbot with the family. It will keep happily in the fridge overnight but in my opinion, the fresher the better. Catch it and cook it!
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
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