Turbot is a common North Sea bycatch species that can also be found in the Baltic and Mediterranean Seas. Turbot is taken as a valuable bycatch in flatfish fisheries for plaice and sole.
Similar to halibut, this flatfish has a firm, white flesh with a more pronounced flavor and rich moisture content that easily lends itself to different cooking methods. The woody, mushroom-like aroma of turbot pairs well with celeriac and chanterelles, creating additional links to other ingredients such as Jerusalem artichokes and truffles.
Discover your own bycatch pairings with our Foodpairing Inspiration Tool by subscribing now. Already have an account? Log in.
“Understanding these aromatic Foodpairing links between ingredients is especially helpful as we learn to incorporate more sustainable seafood options into our everyday menus.”
In this particular dish, for example, we notice that chanterelles serve as the central link to each of the other ingredients. Jerusalem artichokes (or sunchokes, as these tubers are sometimes called) share the same herbal, piney notes. The aroma wheel below also shows that chanterelles have a natural affinity for truffles, sharing yet another woody, mushroom link, separate from their link to turbot.
To learn more about different North Sea bycatch species, and Foodpairing’s support of this sustainable seafood movement, click here.
- 150 g chicken broth
- 150 g truffle juice
- 150 g heavy cream
- 30 g unsalted butter
- salt, to taste
- fresh pepper, to taste
Combine the chicken broth, truffle juice, heavy cream together in a pan and bring to a boil. Reduce to a low heat until desired thickness. Stir in butter and season with salt and pepper. Strain mixture through a sieve.
- 6 Jerusalem artichokes, peeled and cut into chunks
- ¼ celeriac, peeled and cut into chunks
- 100 g chanterelles, rinsed and dried thoroughly
- ½ black truffle, shaved
- 2–3 tbsp unsalted butter
- salt, to taste
- freshly ground pepper, to taste
Preheat oven to 175ºC/350ºF. Peel the celeriac and cut to desired size. Blanch in boiling, salted water until al dente. Repeat this process with the Jerusalem artichokes. Then, in an oven-safe pan, roast the chanterelles with butter. Add the celeriac and artichokes. Toss the ingredients together and season to taste with salt and pepper.
Just before serving, add the shaved truffles to the roasted vegetables.
- 4 Turbot fillets
- extra virgin olive oil
- salt, to taste
- water or fish stock, enough to cover bottom of pan
- unsalted butter, to grease the pan
Preheat oven to 150ºC/300ºF. Grease the bottom of a baking pan with butter and set aside.
Place a grill pan over medium-high heat. Coat the turbot lightly with olive oil. Grill the turbot on one side and sear until the bottom is golden brown and crispy.
Transfer the turbot to a baking dish and season with salt and pepper. Add just enough water or stock to cover the bottom surface. Roast in the oven at 150°C. Timing will depend upon the thickness of your fish. (Peter’s trick: Prick the fish with a meat fork to check for doneness. If you don’t feel any resistance, your fish is done!)
Serve with vegetable ragout and truffle sauce.
If you are Dutch speaking, also visit the website of the North Sea Chefs, a group of passionate chefs with the mission to promote bycatch and its culinary possibilities.