Turbot
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Other Names
Psetta maxima
French: turbot
Etymology
from the old Scandinavian "thornbutr"
Turbot is particularly sought after from April to August, just before its spawning period, when it is fattest.
Turbot is a deep water fish with delicious flesh, belonging to the same family as halibut, namely pleuronectidae (flat fish). Recognizable by its lozenge shape, it measures between 40 and 80 cm in length. When a meter or less in length, it is considered a young turbot.
It is one of the finest ocean fishes. It is fished in the Atlantic and, to a lesser extent, the Mediterranean.
Recipes
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
Guy Martin, Restaurant Le Grand Véfour, Paris
Olive-Crusted Turbot
Joachim Koerper,
Rouelle of Wild Turbot with Sorrel
Gilles Etéocle, Hôtel restaurant La Poularde, France
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Turbot Meunière with Beets and Capers
Stéphane Raimbault, L'Oasis, France
Turbot soup with langoustine
Gualtiero Marchesi, L'Albereta, Italie
Turbot with Cider
Gilles Tournadre, Restaurant Gill, Normandie, France
Turbot with Licorice and "Lard d'Arnad" Emulsion
Pierre Carrier, Le Hameau Albert Ier, France
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Photo : ID 11865396 / Pauliene Wessel / MSCOMM
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