Baked turbot / Ovnsbakt piggvar

A recipe from “Ovnsretter” (Baked Dishes) published by Hjemmets Kokebok Klubb in 1977

ovnskokt piggvar_post

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.

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See this and other delicious recipes on:
the-yuck-stops-here-symbol-02fiestafridayTreasure Box Tuesday

7 thoughts on “Baked turbot / Ovnsbakt piggvar

  1. Hilda says:

    I used to buy this when I was abroad, but I don’t see it often in the markets here. I will keep an eye out for it – looks delicious.

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  2. yumeating says:

    Recipes really haven’t changed much over the years but photography sure makes all the difference doesn’t it?

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    • TidiousTed says:

      When it come to the more classic dishes the recipes haven’t changed much in the last 100 – 150 years. But as you say, the pictures sure have. but one must take into consideration that there have been fashion trends within photography too. Personally I like the clean, stylistic almost bare food pictures from the fifties a lot more than the often untidy brownish images from the seventies like the one on this post.

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  3. I’ve never heard of this kind of fish. I’ve never been a big fish fan but I love shellfish

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