Whole roasted Turbot
A flavorful and succulent main course that is often a hit with customers.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ekstedt at The Yard
Turbot, a prized flatfish, has been enjoyed throughout European history. Its preparation as a whole roasted dish likely evolved in French kitchens, emphasizing simple techniques to showcase the fish's natural flavor. Roasting, a common method for cooking whole animals, became a sophisticated way to treat turbot, elevating it to a dish for special occasions and fine dining.
Whole roasted turbot is often associated with special occasions and fine dining. Its presentation as a whole fish adds a sense of ceremony and luxury to the meal. The dish is a testament to simple elegance, showcasing the quality of the ingredients and the chef's skill in highlighting the fish's natural flavors.
Celebratory Dish
Often served for special occasions like anniversaries, birthdays, or holidays due to its impressive presentation and delicious flavor.
Fine Dining Staple
A common item on the menus of high-end restaurants, especially those specializing in seafood.
Symbol of Simplicity and Quality
The dish emphasizes the quality of the turbot itself, with minimal fuss and a focus on showcasing its natural taste.
The flavor profile of whole roasted turbot is delicate and buttery, complemented by the subtle sweetness of the fish itself. Aromatic herbs, lemon, and olive oil are often used to enhance the natural flavors without overpowering them.
The main flavors are the rich, slightly sweet taste of the turbot, the bright acidity of lemon, the herbaceous notes from herbs like thyme, rosemary, or parsley, and the fruity richness of olive oil. Roasting the fish whole allows the skin to become crispy and flavorful, adding another layer of texture and taste. Salt and pepper are crucial for seasoning, and some recipes incorporate white wine or butter for added richness.
Scoring the Skin
Scoring the skin lightly helps it crisp up and allows the flavors to penetrate more deeply. Be careful not to cut into the flesh.
Basting is Key
Basting the fish with olive oil, butter, or white wine during cooking helps keep it moist and adds flavor. Baste every 15-20 minutes.
Don't Overcook
Turbot is delicate and can easily overcook, becoming dry. Use a thermometer to ensure it reaches an internal temperature of around 140-145°F (60-63°C).
Resting Period
Allow the fish to rest for a few minutes after removing it from the oven. This allows the juices to redistribute, resulting in a more succulent and flavorful final product.
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