"Fish Turbot Is A Large Flatfish Like Sole..."

Turbot - the fish

a.k.a.: Greenland turbot, turbotin (small turbot)

Water: "True" turbot are harvested in European waters from the Mediterranean and North Seas to Iceland and Normandy; related fish inhabit marine waters worldwide.

Description (in water): This large flatfish can weigh up to 30 lbs. (most range from 3 to 10 lbs.). It is sand-colored and scaleless, with bony tubercles speckling the skin, which is usually removed before the fish is eaten.

Description (in market): The white flesh of the European turbot is prized for its lovely, delicate flavor.

It is firm in texture and low in fat.

Sold as: Steaks, fillets, whole (less common)

Best cooking: Turbot is best prepared simply--the idea is to accent, and not to mask, its subtle flavor.

It is excellent poached in dry white wine, or cooked with fresh herbs en papillote.

The light meat is also delicious steamed, baked or broiled.

Buying tips: Try to find turbot that have been imported from European waters--these are of the finest quality, with the firmest and most flavorful meat.

They will invariably be more expensive than non-European turbot.

Turbot is imported frozen. Look for pure white meat that is free of gaping, browning, and signs of drying.

The smell should be fresh.

Substitutes: Other flatfish, especially halibut.

Reheat any kind of cold cooked fish in a Cream Sauce, adding the beaten yolk of an egg to the sauce.

Put into a buttered baking-dish, cover with crumbs, dot with butter, sprinkle with grated Parmesan cheese if desired, and bake brown, or put the fish and the sauce in the baking-pan in separate layers.