FROM THE SEA | FISH | Flatfish

Fished turbot 700g/1kg ⚖

600630

Wild-caught luxury for an exceptional single portion. The wild-caught turbot, selected by Atelier Marée de Le Delas, is one of the most iconic fish in French gastronomy. Caught in the wild, this flatfish is renowned for its incomparably delicate flesh, which is white, firm and slightly gelatinous. The 700g/1kg size is particularly strategic for restaurateurs: it allows a whole turbot to be served on a plate for one person (or for two depending on the accompaniment), thus offering a prestigious presentation and an authentic customer experience. Professional uses, preparation and storage: ► Culinary applications: This ‘portion' size is ideal for cooking whole, which preserves the flesh's tenderness and enhances the delicate flavours near the bone. It lends itself beautifully to baking in the oven with a drizzle of olive oil and a few herbs, or gently braising in a casserole dish. For gourmet restaurants, it can be filleted and poached in a beurre blanc or a sea-salt emulsion. Its excellent texture when cooked also makes it a prime candidate for finishing under a salamander to brown the skin. ► Preparation: Although its skin is edible, it is often removed before or after cooking, depending on the desired presentation. The bones and head of this wild turbot are extremely rich in gelatin, providing an excellent base for making luxurious fish stocks or glossy gelatinised seafood jus. ► Storage: An ultra-fresh seafood product that must be kept on ice in a refrigerated environment at between 0°C and +2°C. To do justice to the wild quality of this specimen, rapid turnover is recommended to ensure the full subtlety of its marine flavours is enjoyed. Location in store: Atelier Marée
a piece ≃ 800 g