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

£0.00Price
Cooking style
Preparation: Moderate

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