Slow-cooked turbot with butter

A simple but incredibly tasty preparation of the exclusive turbot.

Slow-cooked turbot with butter

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As needed:


turbot fillet

As needed:


clarified butter

As needed:



Preparation method

  • Portion the turbot fillets into the desired size.
  • Salt the fish and brine for 20 minutes.
  • Sear the fillets in clarified butter on both sides.
  • Place the fillets on a baking tray.
  • Brush generous amounts of clarified butter on the fillets and cover with plastic film.
  • Bake in the oven at 85°C until perfectly cooked.

Serving suggestions

  • As part of a main course with asparagus and baby potatoes.
  • Serve with components of pumpkin, rice, onions, or seaweed.

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