4.5M views · 66K reactions | We’re at the fish markets with @harounabrt who shows us how to clean and fillet a MASSIVE Turbot fish.  Have you ever eaten Turbot? What does it taste like? 路‍♂️ | Foodporn | Facebook
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4.5M views · 66K reactions | We’re at the fish markets with @harounabr…
4.5M views3 weeks ago
FacebookFoodporn
How to make Rick Stein’s turbot with hollandaise — and why you should never make it with a perfectly fresh fish
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Fish in a White Wine Sauce – This is for all the times you’re told to ‘keep it simple’. Turbot 1 x 1.2/1.5kg wild turbot - 3 celery stalks, diced 1/2 fennel, diced 1/2 onion, diced 1/2 bulb garlic, split 1 lemon - Remove the head by cutting just behind the gills. Rinse and pat dry. Position the fish flat on the board, dark side up. Dark-side fillet first - Start at the head of the fish, slicing the knife in long strokes down the centre of the spine. Remove the larger fillet first, then the small
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