Its meat is incredibly tasty and highly valued for its unique slightly gelatinous texture and tenderness. It is also extremely rich in nutrients and vitamins. He is also called the King of The Sea - his majesty the turbot!
It can be cooked in thousands of different ways - in the oven, grill, pan or on a grill plate and it can even be added to soups and stews.
The main thing we need to know is that like any white fish, turbot does not need long heat treatment, because if you cook it for too long, it can lose its tenderness and taste, as well as huge amounts of vitamins, minerals and the valuable nutrients it holds.
Only the duration of cooking turbot, is longer if it is cooked whole - in the oven or grill.
Only then the charm of this fish is best felt, because the juiciness and gelatinous substance, which makes it incomparable and unique, is best preserved under the skin.
The optimal cooking time for a whole turbot is about 25 minutes per kilo of fish. There are also indicators, by which we can tell when it is ready.
If you bake it in the oven, it is obligatory to make several cuts on the back of the fish and when the liquid, which is collected in them during baking evaporates, the turbot is completely ready and well baked.
If you want to cook a whole turbot on the grill, it is best to use a suitable grill rack, which is lightly greased, onto which you can secure the fish and easily turn it over that way, without it falling apart or the skin sticking unpleasantly. 10 minutes on each side is enough regardless of the size of the fish.
Of course, before you start the cooking process, you should always make sure, that the fish is well cleaned and lightly salted.
When preparing turbot in a pan, it is best for the turbot to be cut into fillets and if you are not sure that it will work, ask the fish shop or stand to clean it and cut it the right way.
When cooking it, grease the pan well, so that the skin or meat does not stick, since the fish is very delicate. Bake briefly on high heat, depending on the thickness of the fillets. Drizzle with lemon or other citrus juice, if desired, as well as parsley pesto, garlic and olive oil.
Turbot is less commonly used in stews or soups, but I suggest you try a recipe, that will fascinate you.
Products:
1.1 lb (500 g) turbot fillets (boneless)
3 cups of fish broth (from fish head and bones + vegetables of choice)
1 onion
3-4 cloves of garlic
5 small potatoes
1-2 sprigs of parsley
olive oil
salt
Fry the onion in a little olive oil and salt, add the crushed garlic with parsley and cook for 2-3 minutes. Pour the hot broth and boil the potatoes in it for about 15 minutes. Add the turbot in pieces and boil for another 5 minutes.
The turbot recipe is simple, but that's how the fish flavors stand out best.
No matter how we cook this seafood delicacy, your senses will have an euphoric feeling. Do not hesitate to treat yourself to this delicacy.
