Wild-caught turbot is a white meat lean fish and is precisely sought for its firmness and its exquisite qualities. It is quite a budget and the waste to remove after cooking is also substantial. It is rich in vitamins and proteins. Young turbots like to remain close to the shore and swim at the bottom of the sea close to sandy or pebbles grounds, whereas the older turbots prefer the deep seas. In France, Belgium, and in the Netherlands, fishermen have a minimal size rule to abide by: the fish size cannot exceed 25 to 32 cm. Also, once bought, you will have to eat it within the next 48 hours.
steamed turbot or wild-caught young turbot
Cooking time will vary according to the fish weight.
- 1 whole turbot fish weighing 800 to 900g
- Freshly ground pepper
- Guerande sea salt
- A few lemon slices
- Chili flakes or a few pinches of powdered Espelette chili
- Step 1 Place your turbot with salt and pepper on both sides on the oven perforated grid, white side down, put lemon slices on top. Turn on the oven at 85° and select steam cooking. Cook for 30 minutes.
- Step 2 Serve in fillets immediately when steaming is over with a side dish of your choice or leek fondue.