Things were decidedly fishy today.
I bought a turbot and declined the vendor's offer to clean it, as always. They only ever know one way to cook it and it's seldom the way I want to cook it.
So I had to clean and filet it myself. No problem. I quite enjoy getting up to my elbows in fish guts.
4 filets
While they rested in the fridge, I made some clam soup using stock made from turbot skeleton and head. Usually clam soup is done here with mustard greens, but I didn't have any. Subbed some Malabar spinach .
Steamed the filets (2 at a time) and served with a tomato and basil (first harvest from my balcony this year) salad and some sesame and chilli paste.
Ate that then repeated with the second two filets (white side).
On the side was a lemony orzo "risotto" for starch. Not photographed.
