Turbot Fillet, 180-200g

Turbot Fillet 180-200g is a single turbot fillet weighing 180 to 200g — a portion of the most prized and expensive flatfish in the world. Turbot is the king of flatfish. In particular, its dense, pearlescent white flesh has a flavour of extraordinary richness and sweetness. Furthermore, it holds together exceptionally well during cooking. As a result, it suits the most elegant and ambitious preparations. However, it is also supremely rewarding when cooked with just butter, lemon and the simplest of sauces.

About Turbot Fillet 180-200g

We source our fish and seafood from trusted fishmongers and sustainable fisheries. In particular, every supplier covers the British Isles and Europe. In particular, we select every species for its quality, provenance and flavour. As a result, the fish at your door meets the standard of the finest fishmonger. Furthermore, it compares to what a top restaurant supplier would provide. Furthermore, we handle every fish with care from the moment it leaves the water. Our team fillets it to order, packs it carefully and delivers it chilled in insulated packaging. However, the most important thing is what happens in your kitchen. Fresh fish of genuine quality needs very little. In particular, a hot pan, good butter and simple seasoning always beats complicated sauces. The best fish needs no embellishment. Additionally, freshness is everything with fish. A short supply chain from source to door makes all the difference. That is why Turbot Fillet 180-200g from The Artisan Food Company consistently meets the expectations of the most discerning cooks.

Why Choose Turbot Fillet 180-200g From Us

Cooking fish well is one of the most rewarding skills in the kitchen. However, it is also one that many home cooks find intimidating. In contrast to meat, fish needs very little time. Most fillets cook in under 10 minutes. As a result, the margin between perfect and overcooked is small. In particular, the single most common mistake is overcooking. Furthermore, fish continues to cook after it leaves the heat. Therefore, pulling it from the pan a moment early is always the right decision. Moreover, a good non-stick or well-seasoned cast-iron pan makes an enormous difference. Additionally, patting the fillet completely dry before cooking is essential. This gives a clean, golden sear rather than steaming in its own moisture.

When you order Turbot Fillet 180-200g from The Artisan Food Company, you can trust that we have handled it with the same care and attention from water to door. Furthermore, Turbot Fillet 180-200g arrives chilled and ready to cook. Simply remove from packaging and cook.

How to Cook Turbot Fillet 180-200g

To get the very best from Turbot Fillet 180-200g:

• Season carefully and cook in foaming clarified butter over a medium heat — turbot deserves a gentle approach.
• Cook skin-side down for 4 to 5 minutes, then turn and finish for 2 to 3 minutes.
• However, baste continuously with the butter during cooking — turbot absorbs butter beautifully and it enriches the flavour.
• Furthermore, turbot is outstanding roasted on the bone if buying a whole fish — ask for fillets to be cut to order for this format.

Perfect Pairings

Turbot Fillet 180-200g pairs beautifully with:

• A classic beurre blanc, sauce Choron or a champagne cream sauce — the finest sauces for turbot
• A premier cru Chablis, fine white Burgundy or an aged Hermitage Blanc alongside
• The simplest accompaniments — steamed asparagus, buttered new potatoes or braised leeks
• A champagne velouté or a sauce of smoked butter and sea herbs for a special occasion

Storage: Keep refrigerated and use by the date shown. Fresh fish is best used on the day of delivery or the following day. However, you can also freeze it on the day of delivery — wrap tightly in cling film and place in a freezer bag. Furthermore, defrost slowly in the fridge overnight before cooking. Delivered chilled in insulated packaging, ready to cook.

However you cook it, Turbot Fillet 180-200g delivers the clean, fresh flavour that only properly sourced and handled fish can provide. Moreover, great fish needs very little — the quality speaks for itself.