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Turbot, Chicken turbot
Turbot
Appears in
By Ian McAndrew
Published 1989
Turbot is easily recognized because it has no scales, but bony ‘stones’ embedded across the dark skin of its back instead. Although turbot resembles brill in some ways it is much more round in shape than brill and also much better in quality.
The meat of the turbot is much deeper than that of the brill and has a much more pronounced flavour, making it, along with the sole, the best of the flat fish. It goes very well with both strong and delicate sauces, as well as making a fine-flavoured mousseline or terrine.
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