Are you hungry? Are you looking to cook something easy and tasty? practicallyperfect.org is your source for practically perfect recipes with step by step photos to make cooking food as easy and enjoyable as eating it.
Turbot goes very well with a mustard sauce. No egg in the sauce, therefore easy to do.
Price for two good eaters: a turbot of 1.285kg at £32.71 (£26/kg on 20/03/2010). Could do easily for four persons if you have a starter and a dessert.
Fennel: cut two fennels in slices and put put in a pot with water, butter and salt.
| Turbot at the fishmonger |
| Left-sided: eyes on the left side |
| Cook in 220ºC oven for 30 minutes |
| Take off the skin before serving |
Put the fish in a dish with 0.5l of vegetable stock (cube) and herbs (parsley here). White skin up. Cook turbot in 220ºC oven for approximately 30 minutes. Fish is ready when a needle can go easily through the meat. Take off the skin before serving plate by plate.
| Cook the fennel covered in a little water and butter |
Clean two fennels and cut in 2mm slices. Cook in covered pan with a little water and some butter. Reserve. When you serve them, put them first in a colander to take off the excess water.
| 150g unsalted butter at room temperature |
| One tbs of water and a little butter. Rotate the pan or whisk |
| Keep adding butter piece by piece |
Prepare the mustard sauce: emulsion of 150g of butter in a tablespoon of water. Add approximately 3 teaspoon of French mustard (Grey Poupon mustard in white wine works well. Keep the sauce on the side and reheat it slowly before serving.
| Serve the fish and fennel. Sauce the fish |
Turbot (Psetta maxima, Scophthalmidae) other names: Rodaballo (Spain), Steinbutt (German).
Gunther Grass is the author of "Der Butt" who won the literary Nobel prize in 1999. It all begins in the Stone Age, when a talking flat fish is caught by a fisherman at the very spot where millennia later Grass's home town, Danzig, will arise. Like the fish, the fisherman is immortal, and down through the ages they move together. . .The title has been translated as "The Flounder" in English and "The Turbot" in French, not quite the same fish! The turbot has both eyes on the left side (sinistral flatfish) and the flounder has both eyes on the right side (dextral flatfish). But they are members of the same order, Pleuronectiformes, flat fish who have both eyes on the same side of the head and the German title "Der Butt" possibly applies to all flat fish [In German, Turbot is Steinbutt, Brill is Kleist or Glattbutt, Halibut is Heilbutt, Flounder is Flunder].
Share your own recipes that you enjoy cooking and eating.