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Preparing Flat Fish
Appears in
Published 1991
Flat fish, which include plaice, sole, halibut, turbot and brill, all swim on their side – in fact, rather than swim they mostly lie on the seabed with both eyes on one side of their twisted faces looking for prey. Skates and rays also lie on the seabed and look like flat fish but they are actually cartilaginous fish, related to sharks.
Most flat fish are sold whole or in fillets, but large halibut and turbot can also be cut into steaks.
Flat fish fillets are versatile. They can also be fried gently in butter, cut into strips and sautéed with fresh herbs, ginger or mild spices, covered in a sauce and baked or covered in a light batter and deep fried. Fillets are also ideal for stuffing and rolling, then poaching gently before finally covering with a sauce made with the thickened poaching liquid. Whole flat fish, because of their characteristic thinness, can also be fried, grilled or baked.
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