And maybe a bit of an extravaganza: super fresh turbot and truffles.

Separate cold cooked turbot into fillets and reheat in a Cream Sauce.

It resembles a turbot in shape, but exceeds it in firmness and flavor.

The best fish to use is bream, cod, haddock, or turbot.

You could actually do this with a large plaice or turbot.

The errant fish delivery arrived, and Curtis was breaking down and portioning turbot.

Reheat cold flaked turbot in a Béchamel Sauce, adding a few cooked oysters.

This would do justice to a whole roast turbot or other meaty fish.

The other eminent flatfish, the turbot, is a more active hunter.

The turbot, for example, is improved by being kept a day or two.

We used to eat them, and they were considered like a fat turbot.

With the strength of the tipsy, Maia dragged the turbot away from me.

Top with the turbot fillet and scallop, spooning the sauce over and around.

These flowers work wonderfully with poached white fish such as halibut or turbot.

Then you lay the turbot fillets on top of the bed.

Use skinned fillets of white fish such as bream, turbot, haddock, or cod.