Turbot cooking method please

[Doofa]

I have just bought a very fresh Turbot. It is my first one. I'm asking for cooking suggestions for what I understand is one of the best fish in the world. TIA D

[liuzhou]

Round these parts we steam them with light soy sauce, garlic ginger and chillies.

 

Indeed one of the best fish.

[liuzhou]

Here's one example. Not cooked by me, but how I would.

 

 

From the Haunting Hunan thread.
 

[chromedome]

It's delicate, so it needs gentle handling. Preparing it whole, as shown by Liuzhou, certainly helps. If you'd rather not deal with the skin and bones at the time of service, you can fillet it like any other flat fish (four smaller portions, rather than two larger ones). Simmer the rack and skin for a nice little bit of fish broth, which you may then use to make a sauce if you wish.

 

Steaming is a good choice, or cooking it en papillote. You might also poach it or bake it in some kind of sauce, though with the latter two there's a bit of difficulty in getting it onto your plate in one attractive piece.

[jmacnaughtan]

I like doing it Meunière style, dipping one side in flour then frying in a load of butter.  The only difficulty is accurately judging when it is done.

[Doofa]

1 hour ago, jmacnaughtan said:

I like doing it Meunière style, dipping one side in flour then frying in a load of butter.  The only difficulty is accurately judging when it is done.

Yes. I love this method and I'm the same about judging doneness. D