The turbot is one of the finest and therefore also expensive fish. In his dark skin he has small hard sticks that give him his name.
Like all flatfish, turbot has 4 fillets – 2 larger and 2 smaller. Filleting is easy if you have a sharp and, above all, flexible knife.
Material needed :
- Adequate cutting board
- Filleting knife with flexible blade
- Sturdy scissors (e.g. fish scissors)
- Bowls for carcass and sections
The carcasses are one of the preferred raw materials for fine fish stocks and are therefore the best basis for light sauces.
The fillets can be poached, grilled, fried, optionally with or without skin.
