Rombo con Variazioni di Carciofi

Turbot is a fantastic meaty white fish, often referred to as the “king of the sea”, so it stands up very well with the bitterness of the artichokes. I strongly suggest that you ask your fishmonger to fillet the turbot beforehand for you because they are usually very large, and you will not need the whole fish. That said, the bigger the fish, the better it is! A signature dish of mine, I often use it for important gala dinners, and it has never disappointed me. The varying textures of the ar