Avoid turbot if the flesh has a hint of blue, which means it's stale. It's available all year as a whole fish or in fillets or steaks, but buy it whole when you can because the bones help to add ...

1. Fillet and portion the turbot into thick portions. 2. Cover the fillets with fine salt, so that the flesh is completely covered and leave for 20 minutes. 3. Remove the fillets from the salt and ...