Turbot isn’t your everyday fish—it’s delicate yet meaty, and its flavor is clean with a slight sweetness. By dry-brining it before cooking, the fish becomes firmer, more flavorful, and ...

It was sublime. Preheat the oven to 230˚C/450˚F/gas mark 8. Melt the butter in a large, ovenproof frying pan and, when it is foaming, add the tronçons of turbot and cook quickly on either side until ...

Case in point—he’s able to cook the mushrooms at a very high heat (even a little too hot, he notes), and get them crispy and caramelized. Feel Free to Use Turbot or Sole Classic sole ...

Cover with parchment paper and cook gently for 3–5 minutes until tender. For the mussels While the leeks are cooking, place another pot over medium heat with a little oil.

(She recommends that you also try it with Dover sole, lemon sole, halibut, brill or turbot. You can leave the head on or remove it.) 5 light and speedy fish recipes for busy weeknights You place ...

Season the turbot with salt and pepper and lay it on top of the potatoes. Return the dish to the oven for 10 minutes. Cook the broccoli in lightly salted boiling water for 2-3 minutes, then drain ...

Bring the stock to the boil and cook quickly until the stock and butter ... placing two slices of turbot next to the scallops. Spoon a little of the leeks over the top of the fish then spoon ...

Turbot makes for a special lunch or dinner ... Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm ...

This is basically a similar cut to the roast turbot, but cut from the centre ... onions and all of the dried spices to the pan and cook on a low heat for about 6-7 minutes. Add the fish stock ...

The fish will curl slightly, she explains — but not cook — and the skin comes off easily. Since that first meal, which earned rave reviews, turbot has become a favourite of Flaherty’s.