turbot

Rombo is wonderful- I believe the English name is turbot- and I think it’s my favorite fish. In Romagna we cook it in the oven with tomatoes and thin sliced potatoes, whole, and when you find one over 1kg is a feast!

 We got one fished in the morning, 2.5kg near Gallipoli. …Its one of the best large saltwater flatfish but its difficult to cook as regards getting the flavour out., but it makes up for this with its delicious delicate white flesh. It is expensive to buy and should be cooked gently without other overpowering flavours.The sea around Gallipoli is wonderful and this is me coming out of the water

Choose turbot with creamy-white flesh. Ignore fish with a blue tinge or fatty flesh.

Prepare it

Turbot is easiest to cook when filleted- ask your fishmonger to do this. Reserve the bones to make fish stock.

Cook it

Turbot can simply be poached in white wine or grilled and served with a squeeze of lemon.

How To Make Pan Fried Turbot

Pan Fried Turbot recipe. This special recipe works just as well with halibut, sole, plaice, or any other flat fish.

Step 1: You will need  (serve with chilled Muscadet)
2 turbot fillets , or halibut, or any flat fish  25 g flour 6 tbsp olive oil 25 g butter 1 medium tomato , peeled and diced 1 tbsp lemon juice 1 tbsp parsley , chopped salt and pepper 1 frying pan 1 tray 1 spoon 1 spatula paper towel 1 small bowl	Serves: 2 Preparation Time:  5 minutes Cooking Time: 10 minutes

1. Step 2: Prepare the fillets

   Start by seasoning the fillets with salt and pepper on both sides. Flour them on both sides and shake off any excess.

2. Step 3: Fry the fillets

   Place the frying pan on a medium-high heat and allow to warm through. Once hot, add the oil and the fillets. Let them fry for 1.5 to 2 minutes on each side, depending on their size and thickness. When cooked remove them from the pan.

3. Step 4: Discard the oil

   Pour the oil into a bowl and discard. Wipe out the frying pan with some paper towel.

4. Step 5: Make the sauce

   Place the butter into the frying pan, stir it in and let it foam. When the foam subsides and the butter turns brown add the tomato, lemon juice and season with salt and pepper. Give the pan a quick shake and take it off the heat.

5. Step 6: Finish and serve

   Place the fillets onto a serving plate. Add the chopped parsley into the pan and stir it in well. Spoon it over top of the pan-fried fillets. Serve it with potatoes, vegetables, pasta, rice, or any other side dish that you desire.