Turbot

[Venisonpie]

A fish I've always enjoyed eating at a local restaurant in Chiswick but never cooked it myself. However as I'm currently down in Exmouth walking for a few days thought I'd try and source some from a local supplier.

So, 1 large tail pan fried in butter served with new potatoes and broccoli- it was a lunch for Kings.

Anyone else got experience of cooking it and interesting recipes?

[Bill]

I did a spectacular Jamie Oliver recipe once with lemon, capers and anchovies IIRC, but rarely see it in the fishmonger.

[21TonyK]

Turbots a difficult one as most fishmongers want to shift fish in one go so they will only buy small to sell at £20 a time where turbot should ideally be a big thing you can cut steaks or a "Troncon" from but then they may pay £100's at market for something like that.

With almost all flat fish I would whack it in a hot oven under a red hot grill for the least amount of time possible.

ETA: my local fishmonger has 1kg fish for £28 (I think I was being optimistic at £20!)

https://torbayseafood.com/products/turbot?variant=...

Edited by 21TonyK on Saturday 1st October 09:14

[omniflow]

Try it the "Brat" way.

Take a whole fish and cook it on the BBQ over hot coals - basting regularly with melted butter and lemon juice. Depending on the size of the fish, you might need to make some adjustments to the grilling basket.

Absolutely fantastic.

Getting hold of a whole turbot of a decent size can be a bit of a challenge - you'll probably need to pre-order.

[dunkind]

Venisonpie said:

A fish I've always enjoyed eating at a local restaurant in Chiswick but never cooked it myself. However as I'm currently down in Exmouth walking for a few days thought I'd try and source some from a local supplier.

So, 1 large tail pan fried in butter served with new potatoes and broccoli- it was a lunch for Kings.

Anyone else got experience of cooking it and interesting recipes?

Did you ever eat at Hedone in Chiswick? Now closed.

[Antony Moxey]

If you’re in Exmouth try Fish on the Quay down by the harbour. They have a very good range (and knowledge) of locally sourced fish from their own boats, or a little further inland try Greendale Farm Shop too. Superb range of fish, cheese and meat (amongst other things) plus they deliver so if you like what you’ve bought then no need to miss out in future as their internet delivery service is nationwide. Same for Rockfish, which is a string of fish restaurants in the South West that also do a home delivery service.

[paulwirral]

I cooked a whole one in the outside wood fired oven with peppers and potatoes , I think I posted a pic on the pizza oven thread , it was lovely , especially the cheeks .

[Venisonpie]

dunkind said:

Did you ever eat at Hedone in Chiswick? Now closed.

Sadly not, I know it was much loved and A.A. Gill rated it very highly. There's a semi fancy Indian restaurant (Republic) there now which is v good.

[Venisonpie]

Antony Moxey said:

If you’re in Exmouth try Fish on the Quay down by the harbour. They have a very good range (and knowledge) of locally sourced fish from their own boats, or a little further inland try Greendale Farm Shop too. Superb range of fish, cheese and meat (amongst other things) plus they deliver so if you like what you’ve bought then no need to miss out in future as their internet delivery service is nationwide. Same for Rockfish, which is a string of fish restaurants in the South West that also do a home delivery service.

Found it yesterday and got some smoked haddock, half of which I ate for breakfast with poached eggs and the other half with a chive butter sauce will be for dinner tonight.

[Venisonpie]

omniflow said:

Try it the "Brat" way.

Take a whole fish and cook it on the BBQ over hot coals - basting regularly with melted butter and lemon juice. Depending on the size of the fish, you might need to make some adjustments to the grilling basket.

Absolutely fantastic.

Getting hold of a whole turbot of a decent size can be a bit of a challenge - you'll probably need to pre-order.

I love the sound of this but blimey it's brave to cook such an expensive fish like that without knowing what I'm doing. Maybe practice with something cheaper.

What's a grilling basket btw?

[Antony Moxey]

Venisonpie said:

I love the sound of this but blimey it's brave to cook such an expensive fish like that without knowing what I'm doing. Maybe practice with something cheaper.

What's a grilling basket btw?

Look up fish cage on Amazon.

[Venisonpie]

Antony Moxey said:

Look up fish cage on Amazon.

Thanks v much.



Said smoked haddock from the place recommended.

[Antony Moxey]

That looks delicious.

[21TonyK]

Venisonpie said:

Antony Moxey said:

Look up fish cage on Amazon.

Thanks v much.



Said smoked haddock from the place recommended.

Tip, use a scourer to part peel the potatoes first so the skins aren't thick and continuous.

Tonights plaice.



Anyone thats worried about ruining decent fish look for megrim, its now called "Cornish Sole" and priced accordingly

IMO every bit as good as halibut (of an equal size)

Edited by 21TonyK on Saturday 1st October 20:41

[Venisonpie]

21TonyK said:

Tip, use a scourer to part peel the potatoes first so the skins aren't thick and continuous.

Tonights plaice.



Anyone thats worried about ruining decent fish look for megrim, its now called "Cornish Sole" and priced accordingly

IMO every bit as good as halibut (of an equal size)

Edited by 21TonyK on Saturday 1st October 20:41

Thanks for the tip, not heard of that before. Will seek out some "Cornish Sole" and try it on the BGE.

[21TonyK]

The key thing with fish is to remember its not "meat" it cooks at a much lower temperature around 50C is enough for most fish.

[dapprman]

21TonyK said:

Tonights plaice.

There's no place for that in this thread ... ba da boom

On the cooking of turbot - I used to be traditional and pan fry in foaming butter, however I'm not a fan of the taste of butter, even just the light levels you get with this method (please do not shoot me) so last time I used olive oil instead. This worked well, remembering as 21TonyK mentioned, the temperatures are lower.

[Blue62]

Venisonpie said:

Found it yesterday and got some smoked haddock, half of which I ate for breakfast with poached eggs and the other half with a chive butter sauce will be for dinner tonight.

The best local fishmonger is Devon Fish on Pound Lane Industrial Estate in Exmouth. They’re a trade supplier but sell to the public, have their own scallop boat and buy from Brixham daily, seriously good prices but not easy to find and a bit rough and ready, but worth it.

[2 GKC]

Venisonpie said:

A fish I've always enjoyed eating at a local restaurant in Chiswick but never cooked it myself. However as I'm currently down in Exmouth walking for a few days thought I'd try and source some from a local supplier.

So, 1 large tail pan fried in butter served with new potatoes and broccoli- it was a lunch for Kings.

Anyone else got experience of cooking it and interesting recipes?

What do you mean by one large tail?

[Venisonpie]

Blue62 said:

The best local fishmonger is Devon Fish on Pound Lane Industrial Estate in Exmouth. They’re a trade supplier but sell to the public, have their own scallop boat and buy from Brixham daily, seriously good prices but not easy to find and a bit rough and ready, but worth it.

Yes, that's where I got the turbot from. As you say rough and ready but a nice bloke, he was preparing restaurant orders when I rocked up and asked for some. All he had was the tail so I took it.