This afternoon I bought a smallish turbot. Now, though I've often eaten turbot, until today I'd never cooked one and certainly never filleted one. The supermarket did offer to deal with it, but the Chinese way of doing so ain't my way so I declined.
I like to think I did OK, but I know I only did just OK. Could have been a whole lot better.
Cooking the critter went better in terms of taste if not presentation. Seaweed. pickled daikon and home pickled ginger. Served with rice and asparagus. This is only part one. I went back for more.
And I'll try again soon to get it just right.
