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      • Whole Sharing Turbot
      • Whole Sharing Turbot. Luxury Seafood Delivered. Christmas Seafood.
      • Whole Sharing Turbot. Luxury Seafood Delivered. Christmas Seafood.

      Whole Sharing Turbot

      ["The ultimate in seafood luxury"] Read more

      £49.95
      • 1x
        -
        £49.95
        Serves 2-3

      • If you are looking for the perfect festive centerpiece, look no further than our fabulous Whole Sharing Turbot. 

        Our sharing Turbot is the ultimate in seafood luxury, no fish in the sea wears the crown like a fine Turbot. For real decadence and luxury there simply is no finer fish. Plus, it's like cooking a whole fish with none of the faff and waste. 

        The quality and firmness of this fish means it will stand up to most types of cooking. It is robust enough to bask in elaborate saucing. However, as with any food of real quality, Turbot is also remarkable when cooked simply with just a squeeze of lemon juice, or a knob of butter. 

        Our Sharing Tubot is expertly and meticulously prepared by the team at Rockfish, providing you with two very generous portions - it is Christmas after all!

        For an extra bit of decadence, we recommend cooking the Turbot with a jar of Bearnaise Butter and serving alongside a glass of Swanaford Classic Cuvée.

        Approximately 625g per sharing fish.

      • Turbot (FISH)

      • Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

        In Parchment

        A great way to cook fish is 'en papillote' aka in parchment. You can make a bag yourself very easily from a piece of greaseproof or parchment paper. Cut a piece of paper that is about 4 times larger than your fish. Fold it in half. Fold two of the open edges of the paper into the centre a few times leaving one edge open. Then all you have to do is pop your fish into the bag, fold in the final edge and make sure the corners are sealed. 

        It’s a fool proof method as the fish steams as it bakes and means you can add any flavours and liquids you like (or use a spoonful of one of our butters).  

        Preheat the oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7.

        Create your oven bag and pop your fish, and any flavourings into it. Place the bag on a roasting tray an roast for 25 minutes.

        To serve either let your guests open the bag at the table, or simply cut open the bag and empty the fish and the cooking juices straight onto a plate.

      • All our fish is caught at its best and blast frozen at the quayside. 

        Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

      Whole Roast Turbot with Bacon, Celeriac, Peas & Parsley, by Gill Meller

      If you are looking for the perfect festive centerpiece, look no further than this stunning Whole Sharing Turbot with bacon, celeriac, peas and parsley by the incredible chef, Gill Meller.

      View recipe

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      Family Farms, Not Factory Farms

      Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
      OUR MISSION

      Thoughtfully Delivered to Your Door

      All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
      OUR RESPONSIBLE PACKAGING

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