Turbot

The turbot is not only one of the most expensive flat fish, it is one of the most uneconomical because of wastage after being cleaned. It also has the reputation of being the finest of all flat fish, and I would not disagree.

I find the best way to cook turbot is by trimming the fins off, but leaving the head and skin on, and poaching gently in a court bouillon. Lift the fish carefully from the pan, remove the skin and bones and serve with one of the following sauces: hollandaise, Normande, cardinal or beurre blanc. And, in every case, some young samphire (sea-fennel), stir-fried in a bland oil for a minute or two, will make a divine side dish.