There was a sale on turbot. So we bought some. Turned out it was a whole fish, not even gutted. So we had to do the deed. Actually, Ken did it. I helped. Turbot is a flat fish, similar to sole and flounder. The flavor is not as delicate as sole, but it's darned close.
A number of years ago, we saw a show on tv about how most, if not all, French turbot are farm-raised (note: I looked at the supermarket circular and found that this turbot was farmed in Portugal). It was a very interesting show and we still talk about it. So, when turbot went on sale, we decided we should give it a try.
Filleting it was not all that hard. There are not really any scales on a turbot, so that wasn't an issue. Once the fillets were off, we cleaned up the carcass and boiled it to make fish stock. We'll pick the bones for bits of flesh as a treat for Bertie. I'm sure he'll like that.
I lightly floured the fillets and Ken sauteed them. We served them with a beurre blanc sauce made with fresh lemon and had some okra on the side. I also made a batch of rice-a-roni (home-made). We ate the whole fish. It would have served four for a real meal with appetizers and a cheese course and all, but the two of us decided it was best to eat it all. Yum.
As for wine, we drank a Chablis that Ken got on a trip last year with our friend CHM. We've been saving it and we figured it was time to drink it and this fish dish seemed like the perfect thing to drink it with. And it was. Delicious.
We don't eat fish often, given that it's become very expensive, and we miss it. It's so good when it's good, if you know what I mean. So this turbot was a real treat. We'll look for it again. When it's on sale.
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