A recipe from “Ovnsretter” (Baked Dishes) published by Hjemmets Kokebok Klubb in 1977
Turbot is highly prized as a food fish for its delicate flavour, and is also known as breet, britt or butt. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in Bulgaria, France, Spain, Portugal,Romania, Turkey, Chile, Norway, and China. Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached or pan-fried.
This is not just any flounder. There are many who claim that this is the best fish you can buy for money. I see no reason to argue with them.
- Fish of the Week – Turbot (beatcancer2010.wordpress.com)
- 5 Finnish Fish Recipes (transun.co.uk)
- Fish Wrapped in Lettuce From ‘The Beekman 1802 Heirloom Vegetable Cookbook’ (seriouseats.com)
- How to cook turbot, toasted cucumber, mushrooms and radishes (metro.co.uk)