Turbot is a chef’s flatfish: expensive, dense, and forgiving enough for whole roasting when the fish is truly fresh. It should never taste muddy or soft.
Order it when the room treats fish as the main event — not as a token “catch of the day” filler.
También llamado
Turbot · Turbot · Rodaballo · Rombo · Psetta maxima
Mejores métodos de cocina
Whole roast · Bone-in steaks on grill · Butter pan roast · Meunière-style
Why turbot costs more
Yield, demand, and reputation. A whole roasted turbot feeds a table and photographs like a feast. If the price is suspiciously low, ask whether it is turbot or a cheaper flatfish.
Cooking
Roast on the bone with butter, oil, and lemon. Steaks grill well over medium-high heat. Do not bury turbot in heavy tomato sauce — the point is the flake.