Turbot

 

 

turbot Turbot Psetta Maxima

The turbot is available all year round but mainly from March to September with a production of wild fish of 900 tons a year.

Nutritional profile

Calories Kcal/100g        100
Proteins                       17%
Fat                              0.9%
Cholesterol mg/100g      60

Description 

Size / pc Presentation Price
2/4 kg Whole gutted please contact
4/6 kg Whole gutted  
6kg/+ Whole gutted  

Recipe

Turbot with rice

Make stock with the turbot remains. Cut the fish into little pieces. Sautee an onion in butter and add the fish. Put the rice into hot oil, then little by little add the stock to make it swell. Place a layer of rice in a baking dish and the fish, cover it with rice and butter. Brown it with grated cheese.

 

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