King of the Sea
Turbot is a large flatfish, they generally prefer sandy and muddy seabed’s. Turbot can also be found around light mixed and broken ground, anywhere there is a source of food present. Turbot migrates into shallower water in the spring and early summer and this is by far the best time for the shore angler to target them.
Turbot has an amazing intense flavour. The UK’s record catch is 28lb 8oz (12.92KG), but they generally range between 1-2KG.
We have some great Sailbrand Specials still available including;
- Skrei Cod £10 per kilo
- Stone bass £9 per kilo
- Frozen white fish pie mix £5 per kilo
- Frozen flower octopus £8 per kilo
As well as supplying some of the country’s top hotels and restaurants, we also have a retail shop, which is open to members of the public.
Retail Shop opening hours: Monday – Friday 5:30am to 12:30pm
Fish of the week: Turbot
Roasted Turbot on the bone, samphire, capers & brown shrimp.
Ingredients:
- I portion of turbot (on the bone)
- 150g samphire
- 1 shallot
- 1 clove garlic
- 30g capers
- 1 Lemon
- 60g brown shrimp
- olive oil
- 50g butter
- salt & pepper
- ½pt Fish stock
Method:
Preheat the oven to 180 degrees. Place a heavy-bottomed frying pan on the stove, once heated add a drizzle of oil. Place the seasoned turbot in the pan and leave on a medium heat for about 4-5 minutes. Flip the fish over, add 25g of butter, place the pan in the oven for approx 5-8 minutes (depending on the size of fish) until the fish is firm to the touch.
While the fish is cooking dice shallots and crush garlic, add these to a hot frying pan with a touch of oil and sauté until soft. Add the remaining butter and leave on a medium/high heat until the shallots start to go golden brown, add the fish stock. Let the stock to reduce by a third, add blanched samphire, capers, a squeeze of lemon juice & brown shrimp.
Take your fish out of the oven and leave to rest for 5 minutes. Plate your fish, spoon over the sauce and enjoy.
