Delicate, sweet flesh with a firm, buttery texture; its mild brininess evokes the essence of the sea. This flatfish is a prized catch in fine dining, often paired with luxurious sauces or simply grilled to highlight its natural flavor.
Where it comes from
Cherished in French cuisine, turbot is often dubbed the 'king of fish' for its exquisite taste. Historically, it graced royal tables and remains a staple in gourmet kitchens.
In the kitchen
Served as the centerpiece of elegant dishes, turbot shines when poached or roasted, allowing its rich flavor to emerge, often complemented by light sauces or seasonal vegetables.
Nutrition (per 100g)
105kcalCal
20.0gProtein
3.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Lemon
A squeeze of lemon at the end brightens turbot's richness, cutting through with a clean, sharp note.
Thyme
Roast with thyme; its earthy aroma infuses the fish gently, complementing turbot's natural flavors.
White Wine
Poach in white wine; it imparts a subtle acidity and depth, enhancing the fish's delicate taste.
