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Turbot (Psetta maxima)

A Western-Atlantic flat fish which is in the culinary first rank. It grows up to about a metre in length, but can be found up to 50cm. Turbot has a sandy-brown back and white underside - its main distinguishing marks being hard nodules on its back (these come off with the skin).

Turbot has firm white flesh, and is excellent filleted and poached or fried, to let its flavour shine through. Also excellent for any recipe calling for brill, halibut. or Dover sole. Not found in the Western Atlantic. Small versions are called "Chicken turbot".

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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