It is slightly less fatty than the wild variety, but it has a comparable flavor (proven by taste tests).
Duo de Millefeuille and its Calisson cream ice cream; Ricotta quenelles, mushrooms and Serrano ham with onion squash velouté Its dorsal side is normally pigmented. Farmed turbot. Turbot from French farms is the best because of the highly rigorous specifications of the Label Rouge. Turbot has gleaming flesh that retains its bright-white appearance when cooked.
Many translated example sentences containing "turbot" – French-English dictionary and search engine for French translations. Fillets from a 3- to 4-pound turbot are quite meaty; those from smaller fish can be … 65 classic French recipes to try, from steak tartare to sweet tarts. Other recipes you may like.
The weight varies from 500 g–2 kg. The firm meat has a large flake and an excellent mild flavor.Like all flatfish, a turbot yields four fillets, with meatier back fillets than belly portions.