Ingredients
Turbot and brill
Other Names: Turbot: Dornbutt, steinbutt (German); kalkan baligi (Turkish); kalkáni, siáki (Greek); meganemongara (Japanese); parracho, rémol, rodaballo (Spanish); piggvar (Swedish, Norwegian); pregado (Portuguese); psettod (Russian); rombo chiodato (Italian); sandhverfa (Icelandic); tarbot (Dutch). Scophthalmidae. Brill: Barbue (French); broit (Ireland); corujo, rapante, rémol (Spanish); glattbutt, kleist (German); griet (Dutch); kite (British); patrúcia, rodovalho (Portuguese); slethvarre
(Danish). Pleuronectidae.
General Description: Turbot (Scopthalmus maximus_) are large, diamond-shaped fish greatly prized for their firm and delicious flesh. Turbot are left-eyed flounder that are generally brown for camouflage. Instead of scales, they have
knobby, dark brown bony spots on top called tubercles; the fish are white and smooth underneath. Take care not to overcook, or they will be dry. Turbot make a superb, full-bodied fish stock. Brill (_S. rhombus) are smaller, shallow-water versions of turbot that are oval in shape with scales instead of tubercles. The two fish sometimes form hybrids. Like turbot, brill does not appear in the western Atlantic. Less prized than turbot, brill are smaller and not as meaty, though still an excellent fish of good value.
Locale and Season: Turbot are found in shallow inshore waters throughout the Mediterranean and north to Iceland and Norway. Global supplies are quite limited, so turbot always commands a high price. The wild catch is now supplemented by farm-raised turbot from Spain, France, and Chile. Wild turbot are in peak season in spring and summer; farmed turbot is available year-round. Wild brill is found in the same areas and seasons as turbot.
Characteristics: Wild turbot can reach 30 pounds, but 10 pounds is average. They have gleaming white flesh that is bright white even when cooked. The firm meat has a large flake, excellent flavor, and firm texture. Fillets from a 3- to 4-pound fish can be quite meaty; those from smaller fish will be thin. Farmed fish are generally smaller, 1 to 3 pounds, milder in flavor, and less firm. A rim of fatty tissue on the fin side of each fillet contains a row of “kernels” of snow-white meat, considered the best meat on the fish.
How to Choose: Note that other types of fish with softer flesh are sometimes sold as genuine European turbot, including Greenland turbot and West Coast arrowtooth flounder. Most of these fake turbot are sold as frozen fillets. The real thing is sold as whole, fresh fish.
Storage: Store whole turbot up to 2 days refrigerated; store fillets up to 1 day refrigerated.
Preparation:
1. Remove the skin, especially from the dark top.
2. Bake or poach whole; grill, broil, poach, steam, or sauté fillets of both turbot and brill.
Suggested Recipe: Turbot with Sauce Vierge (serves 4): Combine 2 cups diced fresh tomatoes with 2 teaspoons chopped garlic, the juice of 2 lemons, the zest of 1 lemon, 2 tablespoons chopped shallots, and 2 tablespoons each shredded basil, sliced chives, chopped dill, and chopped tarragon with 1/2 cup extra-virgin olive oil. Season 2 pounds turbot fillets with salt and pepper and dust with flour. Sauté in hot olive oil on both sides until opaque, about 8 minutes. Separately, wilt 1 pound baby spinach in olive oil and season
with salt, pepper, and nutmeg. Serve the spinach with the turbot and spoon the sauce over top.
Flavor Affinities: Artichoke, bay leaf, basil, brandy, butter, chervil, chives, crayfish, cream, dill, lemon, lobster, mushroom, parsley, shallot, tarragon, thyme, tomato, white wine.
from Quirk Books: www.quirkbooks.com
