This is a classic Scandinavian dish. When I studied at the art and handcraft college in Oslo we used to eat this at one of the oldest inns in town. And the waitresses were always very nice to us. We always got a second helping of both potatoes, remoulade sauce and cucumber salad. Good memories, I do eat there from time to time still – Ted 😉
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)