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IMAGES.
FOOD
PHOTOGRAPH:
KATE
WHITAKER
SUSTAINABILITY
They’re usually
caught using
a weighted
longline with
hooks at invervals, which trails
along behind the boat, or by
trawling. Buying wild fish caught
using a hand line, which has a low
impact on the seabed and other
sealife, is the best choice.
Turbot are also farmed, in Spain
and elsewhere, and the aquaculture
system is good, with a low
environmental impact. Farmed
turbot are currently green-listed
(‘best choice’) with the Marine
Conservation Society (MCS).
WHAT TO LOOK FOR
Second only in size to the huge
halibut, turbot are available from
1-5kg (although larger fish appear
at Billingsgate). Most landed wild
fish end up on restaurant menus
although good fishmongers do sell
it. Best quality fish will be firm to
the touch and smell of ozone. Once
landed, a wild fish will often have
a slit cut at the tail end, enabling
the fishermen to rinse the fish of
excess blood. Farmed fish tend
to have a paler skin and dark
markings on the white underside.
Like all flatfish, turbot have a
generous coating of natural slime.
HOW TO BUY
Small turbot are sold whole and
can be trimmed, with the head and
blood line (kidney) removed for
cooking. You can also buy fillets
(skin-on or skinless) which,
depending on size, will serve
anything from two to 10. Larger
fish are sometimes sold in
tranches, for which the fish is cut
into portions across the backbone.
The best tranche is cut from the
middle of the fish, which is the
fattest section. Turbot are
available fresh and frozen.
BEST TIME TO ENJOY Avoid from April
to August, when the fish develop
roe and the fillets become thinner
and a little watery.
GREAT WAYS TO COOK
Turbot need little adornment.
Beurre blanc, sauce vierge (a
tomato and basil sauce) and
lemony hollandaise make great
partners. To cook the fish whole,
brush the skin with oil, then
season with salt and roast at
220°C/200°C fan/gas 7. The skin
will pull away easily when the fish
is cooked. Lift the fillets off both
sides of the bone to serve.
Don’t throw away the bones,
which make excellent stock.
Here’s how: fry the chopped bones
in a large pan with a little oil, then
add a small handful of veg and
herbs. Add water and a glass of
dry white wine to cover, then
poach for 25 minutes and strain.BY CJ JACKSON, CEO OF THE SEAFOOD SCHOOL AT
BILLINGSGATE AND SEAFISH UK AMBASSADOR
This huge flatfish is one of the finest of all fish
to eat, and it has a price tag to match (around
£25 to £30 a kilo). Now’s the time to splash out
if you’re going to, because they’re in top conditionTURBOT
FISH OF THE MONTH
Sticky
subject:
fried cheese
Fried cheese is a crowdpleaser
(think of Greek halloumi or
feta), but if it sticks to the pan
it’s ANNOYING. Here’s how to
avoid that happeningFOR HALLOUMI Cut into 1cm thick
slices, then pat dry with kitchen
paper. Fry in a dry (without oil)
non-stick frying pan over a
medium heat. Give the halloumi
1-2 minutes until it turns crisp
and brown, then flip using a
spatula and brown the other
side. Serve immediately
(otherwise it goes rubbery).
FOR FETA Feta becomes
unmanageably soft if fried
without a coating. Dip in beaten
egg, then coat in flour or
breadcrumbs and shallow fry in
olive oil until crisp on both sides.THE SIMPLE RECIPE
FRIED CHEESE WITH GREEN SAUCE
In a mini blender, combine
3 parts fresh parsley leaves with
1 part each fresh basil and mint
leaves. Add 1 crushed garlic
clove, a splash of red wine
vinegar and salt and pepper
to taste, then stir in 1-2 tbsp
chopped capers. Whizz to
a paste, then add good olive
oil and whizz again to make
a loose green sauce. Arrange
the fried cheese on a bed of
leaves and drizzle the sauce
over the top to serve.GET IT
RIGHT