Turbot is a very posh fish. Not only on account of its high price tag (*), but it is a known fact: Turbot loves the luxury of swimming in a deep rich and creamy bath… Beurre Blanc, Hollandaise, Lemon Butter, Wine Reduction, etc… Only the finest & richest buttery sauces! Check the recipes… This is why Turbot always leads the “Top 10 Chart” of the most popular fish in fine dining restaurants. Enjoy.
(*) Turbot can be surprisingly good value at certain times of year such as late Spring or in the Autumn : “Eat Fresh, Pay less – Buy Wild, Local, Seasonal.”