As the given name ‘King of Fish’ suggests, Turbot is deemed one of the finest fish that swims the shores of the British Isles. 
 
Turbot has a delicious but delicate thick, meaty white flesh and It is expensive to buy and should be cooked gently without other overpowering flavours. It is perfectly suited to fine dining and a real treat for all that eat it 
 
It also freezes well so my plan would be to stock up this week ready for an unforgettable healthy and impressive Easter Sunday lunch. The Turbot is prepared by our highly skilled fishmongers for you to enjoy at home! 
 
Below are some excellent recipe ideas:
 
Pan fried turbot with crusted potatoes and a Champagne Beurre Blanc sauce
 
Butter poached Turbot with Turnip, Black garlic & Kale 
 
Turbot Grénobloise with sea herbs and wild garlic