Is a large flatfish which is prized for its firm white flesh and subtle, refined flavour.

Not a cheap option, but when cooked with a few carefully selected ingredients it makes a special dining experience.

Turbot are primarily caught in the North Sea with a black-brown skin and a length of about 50 cm. It has a good-flavoured firm flesh.

Restaurants usually like to serve the fish whole for two or more customers, this creating a very interactive dining experience. Turbot can also be served in fillet size portions.

If you are looking to give your customers the wow factor, then try this recipe: