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turbot

Consuming fish twice a week is good for health! The turbot is a white and lean fish has firm, dense and tasty flesh. The turbot is one of the flagship fish of French gastronomy and among the favorite fish of fish lovers. It is a source of vitamins, minerals and omega 3. Discover the recipes based on the turbot, the nutritional values of the turbot, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
95 Cal
Lipids
3.78 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
-1 G
Protein
16 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

How to keep turbots ?
After fishing, clean the turbot carefully and remove the scales. Rinse the turbot with cold water. Place the turbot in an airtight container and keep it in the refrigerator for one to two days maximum. If you want to keep the turbot longer, you can freeze it quickly. Enlighten it individually in aluminum foil or a freezing bag, and keep it in the freezer for three months maximum.
How to cook turbots ?
The turbot is a white fish with a firm and delicate flesh. It can be cooked in different ways, such as the pan, the oven or the grill. To cook the turbot, it is recommended to season it with salt, pepper and fresh herbs like thyme or rosemary. You can also marinate it in lemon juice and olive oil before cooking it for a more intense flavor. The turbots can be served with a variety of vegetables or potatoes.
What dishes go well with the taste of turbots ?
Turbot grilled with grilled vegetables, a puree of potatoes and a roasted white turbot butter sauce with potatoes and onions, fresh herbs and a Dutch sauce
How to choose the turbots ?
The flesh of the turbot must be firm and resistant. Fresh turbots should not have a strong smell. The turbots must be of a uniform color, from a light gray to a dark gray. The eyes must be clear and protruding. The gills must be pink or red bright and have no unpleasant odor.
What are the varieties of turbots ?
The common turbot (Scophthalmus Maximus): a current variety in Europe, with firm flesh and a delicate flavor. The Pacific turbot (Psettichthys melanostis): an exotic variety, caught along the west coast of North America, with a tender and tasty flesh.
What are the benefits of turbots ?
Turbots are a source of lean protein and also contain omega-3 fatty acids, B12 and D vitamins, selenium and phosphorus. Omega-3 fatty acids can help reduce the risk of heart disease, certain cancers and inflammatory diseases. Vitamins B12 and D are essential for nerve function, production of red blood cells and bone health, while selenium and phosphorus are important for cell health and bone formation.

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Index of Ingredients