Turbot is a sought-after flatfish, renowned for its meaty flesh and luxurious flavour. Turbot can stand up to most cooking methods, whether frying, baking, grilling, steaming or barbecuing, it will always go down a treat. Read our how to cook turbot article for more information.
Galton Blackiston serves up luxurious poached turbot recipe, paired with a rich and creamy fennel velouté. The raw diced fennel stirred into the warm sauce to serve adds a tantalising freshness and crunch.
Link to written recipe (courtesy of greatbritishchefs.com)
Link to video recipe (courtesy of greatbritishchefs.com)
Poached turbot with fennel velouté
Cooking style
Preparation: Moderate
