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.
Richard Corrigan's turbot with mussels recipe is everything a seafood dish should be: seasonal, quick to prepare and luxurious. Salsify is an underrated British ingredient and adds a nice rooty note to this dish.
Link to full recipe (courtesy of greatbritishchefs.com)
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