British Turbot T-Bone with Béarnaise Butter
Luxury seafood made easy Read more
Why we love this
The ultimate in seafood luxury, no fish in the sea wears the crown like a fine Turbot. It is perfectly matched here with the classic French flavours of tarragon, shallots, white wine vinegar and lemon in this stunning Béarnaise Butter.
Our Turbot T-bones are expertly prepared by the team at Rockfish. They are cut from large fish who’ve had time to breed and to develop wonderfully flavoursome flesh. The whole Turbot is split down the middle, the T-bones are then cut from the backbone to the edge, forming a T that has plenty of flesh, and an incredible rich membrane that becomes soft and bastes the fish while it cooks. Once cooked the bones are simple to remove.
This luxurious butter is handmade by the talented Rockfish chefs using the finest all natural ingredients.
Our favoured cooking method is to roast the T-bone in the oven with a good slab of butter added for the final few minutes. Whether you eat the skin is of personal preference, we tend to remove it just before serving.
Like all flatfish, Turbot don't start their life as flat. Once hatched the fry will swim around with their eyes on top of their head and their stomach below. As the fish develops it gradually forms into a flat fish. Its right eye moves around its head and eventually will sit next to its left eye, giving the Turbot its characteristic squashed appearance.
Turbot are large powerful fish, the largest in fact, of the flat fish family. As commonplace with most flat fish they hunt by burying themselves under a thin layer of sand, lying in wait for unsuspecting carrion to swim past. Tubot have an enormous gaping mouth that will suck in all manner of prey from crustaceans to cod.
There are good numbers of Turbot in our waters, but they should be treated as a special occasion fish, as they are not as abundant as many other species such as Brill, Dover and Lemon Sole. Turbot take time to mature so it is important that they are only landed once they have reached maturity and have had time to breed. Our brilliant partners Rockfish will only land Turbot for us when they are in good numbers and have reached maturity.
Approx 250g per T-Bone.
Turbot T-Bone (FISH)
Butter (MILK), Tarragon, Shallots, White Wine Vinegar (SULPHITES), Lemon Juice, Salt.
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.
Baked in parchment
190C/Gas Mark 5
Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 20 minutes.
Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7.
Place a piece of parchment for each fish onto a roasting tray. There’s no need to season here as the skin will be removed before serving.
Put the fish on the paper and roast for around 20 minutes. Remove from the oven and use a pair of tongs to gently peel off the dark skin.
To make a tasty instant sauce, add the following into the roasting tray before it goes into the oven - a good glug of white wine, sliced garlic, chopped fresh tomatoes and herbs.
Lightly oil and season the fish all over. Place over the grill skin-side-down and cook for 5-6 minutes. Flip over to the flesh side and cook for 5-6 minutes. Total cooking time 10-12 minutes.
How to store
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.
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