Place the turbots on the cooking grid, dark skin side first, then season with salt and pepper. Let them cook for 5 minutes, then turn them over and continue cooking for 10 minutes.
How is turbot eaten?
The whole turbot can be braised, grilled, roasted, cooked en papillote or even on a spit. To poach it, you have to use a special dish: a turbotière. In any case, the turbot only supports rapid cooking. It can also be eaten raw, in tartare.
How much turbot per person?
How to cook and eat turbot
Turbot, like all flatfish, gives a very high proportion of waste: around 50%. Count between 250 and 300 g of fish per person.
Why turbot is expensive?
Because once caught, a fish is prone to bacteria and parasites. It is “protected” by the silt, this viscous layer visible on the skin of fish. Everything that is rare… is expensive.
How to cut turbot?
Slip the blade of the knife under the fillet and continue sliding along the edges. Continue until the barbs which will be eliminated during the final trimming. Do the same with the other fillet. Turn the turbot black skin side over on the plank and lift the fillets in the same way on the ventral part.
What does turbot taste like?
Turbot is a distant cousin of halibut and its taste is a bit similar, even if its texture is quite different. It is a flat, diamond-shaped sea fish that has both eyes on the same side.
How much fish weigh per person?
A portion of 120 to 130 g of fish (weighed raw) is sufficient. This is roughly the size of a hand or a quarter plate.
How much fish for 4 people?
As a general rule, there is a fish fillet of 150g per person. This quantity is in the form of a raw fillet. It takes into account the weight loss of the fish fillet during cooking.
How much smoked salmon for 8 people?
For 1 person: 50 to 100 grams. For 2 people: 100 to 200 grams. For 4 people: 200 to 400 grams. For 8 people: 400 to 800 grams.
What is another name for turbot?
Greenland halibut, which is different from Atlantic halibut, is also called turbot or Newfoundland turbot.
When is turbot season?
When is turbot season? In Europe, fisheries are mainly concentrated around the North Sea and the Mediterranean. In these regions, the season is in full swing in January, February, November and December. It is also possible to taste it “en primeur” in March, April and October.
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