Whole Turbot, 800g-1kg Medium

Whole Turbot Medium is a whole turbot weighing 800g to 1kg — the medium size of the king of flat fish, with its firm, sweet white flesh and a flavour of extraordinary depth and character. Whole turbot medium is a luxurious individual or sharing fish. As a result, the 800g to 1kg size suits an impressive individual main course or a generous sharing fish for two. Furthermore, turbot has always commanded the highest price of any flat fish in European cuisine for very good reason. In particular, the dense, gelatinous quality of turbot flesh produces a richness that no other flat fish can match.

About Whole Turbot Medium

We source our whole fish from trusted British fishmongers, specialist fish markets and carefully selected suppliers. In particular, we work with day-boat fishermen where possible to ensure the shortest journey from sea to delivery. As a result, the fish we deliver arrives in genuinely fresh condition. Furthermore, whole fish tells you everything about its freshness — bright eyes, red gills, firm flesh and a clean sea smell. However, we spare you the uncertainty by sourcing only fish that meets our own standards. In particular, premium species like turbot, Dover sole and wild sea bass require sourcing from sustainable fisheries. Additionally, we stock the full range from everyday fish like sardines and mackerel to the finest luxury species. That breadth and quality reflects our commitment to the finest British and European fish traditions. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Whole Turbot Medium From Us

Cooking whole fish is one of the most rewarding things a cook can do. In contrast to filleted fish, cooking on the bone produces a moister result. As a result, a whole fish roasted or grilled is almost always superior to the same fish cooked as a fillet. Furthermore, the backbone protects the flesh from direct heat and provides natural basting from the inside. However, scoring the skin before cooking is essential for even heat penetration and a crisp result. In particular, a hot oven or a very hot grill is the correct environment for most whole fish. Moreover, always rest whole fish for 2 to 3 minutes after cooking. The flesh continues cooking briefly and relaxes considerably. Additionally, the bones of a cooked whole fish make an outstanding stock for sauces and soups. That whole-fish approach produces the finest possible result from any species.

How to Cook Whole Turbot Medium

To get the very best from it:

• Score the dark skin side and cook dark skin down first in a hot pan or on the grill.
• Roast at 200°C for 12 to 15 minutes per 500g or grill for 5 to 6 minutes per side on a very hot grill.
• Furthermore, whole turbot suits resting for 5 minutes before bringing to the table — the dense flesh benefits considerably.
• Additionally, baste generously with good butter throughout cooking and serve the buttery cooking juices as a sauce.

Perfect Pairings

This product pairs beautifully with:

• Good butter, lemon and a little flat-leaf parsley — nothing more needed
• A classic hollandaise or a beurre blanc alongside
• Samphire, asparagus or fine green beans for a seasonal accompaniment
• A glass of premier cru Chablis, white Burgundy or a fine Meursault alongside

Storage: Keep refrigerated and use within 2 days of delivery. For the finest result, use on the day of arrival. Furthermore, store on a plate covered loosely in the coldest part of the fridge. However, do not seal in plastic as the fish needs to breathe. Delivered fresh and ready to prepare.

However you cook it, Whole Turbot Medium brings a freshness and flavour that only carefully sourced whole fish can deliver. Moreover, the finest fish always rewards simple cooking and the best possible accompaniments.