Grilled turbot

To achieve the perfect grilling result, you brush the product that you are going to grill with oil and not the grill itself. Make sure that the grill is nice and hot and leave the fish to cook until it releases from the grill. Salting the fish has the same effect as brining: it makes the outside of the fish firmer and extracts some of the moisture making it brown quicker and allowing it to become nice and crispy.

Grilled turbot

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As needed:


turbot fillet

As needed:


fleur de sel

Preparation method

  • Portion the turbot fillets into the desired size.
  • Dry the turbot between a few sheets of kitchen towel.
  • Salt the fish and brine for 20 minutes.
  • Lightly rub the turbot with a neutral oil.
  • Grill the fillets on both sides, giving the fillet the time it needs to cook.
  • Season to taste with fleur de sel.

Serving suggestions

  • As part of a main dish with pak choy or bok choy.
  • Serve with grilled vegetables and a choron sauce.

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