Wild turbot fillet steaks - 2 steaks
- Order number: 255932
- Each pack contains two skin on Turbot fillet steaks
- Poach or steam to keep them moist
- A 320g pack would be an average sized main course for two people
The turbot price is very high, but that is because it is a very fine fish. The flavour is superb and we fillet large fish to give sumptuous thick turbot steaks. Gently pan fry for that crispy skin effect. The minimum size of fish we use for these fillet steaks is 3kgs and for this fillet steak grade, we reserve the best centre fillet pieces (the tail end goes into our fillet portions at a useful discount and misshapes at an even bigger discount)
How you've been using our wild turbot fillet steaks...
- "...Used a champagne sauce on the fish plus drank the rest of the champagne with ir - a real treat"
- "Lovely tasting - we had the Champagne Beau Blance recipe provided"
- "This arrived on time perfectly packed. Daughters birthday lunch was a great success"
UK- dpd - Courier
| Basket | Charges |
| Under £40 | £5.90 |
| Over £40 | FREE |
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| Surcharge Type | Charge |
| Saturday & Sunday | +£3.40 |
| Remote Postcodes* | +£20 |
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
| Service | Charges | Details |
| 2nd class | from £3.20 | 2-4 day delivery |
| 1st class | from £3.80 | 1-2 day delivery |
Northern Ireland
International
We are not currently shipping internationally.
 | Temperature |
| Frozen | Stored frozen at -22C |
| Chilled | Stored at 2-5C |
| Ambient | Stored at room temperature |
 | Source |
| The area where the fish was caught or farmed | |
 | Wild or Farmed |
| Wild | Fish that are caught from their natural habitat |
| Organic | Organically farmed and certified by the soil association |
| Farmed | Fish that have been bred on a commercial fish farm |
 | Prepared |
| Raw | This product has not been cooked in any way |
| Cooked | This product has been cooked, and is ready to eat |
| Cured | This product has been smoked or otherwise preserved |
| Reheat | This product has been prepared and only needs to be heated up to eat. |
 | Catch Method |
| Hand pole & line | Caught using the traditional fishing rod and line |
| Longline | Caught using a long line that has baited hooks and floats attached along its length |
| Dived | Hand caught using divers |
| Foraged | Caught by foraging along the beach |
| Pots & Traps | Caught using stationary pots or traps that are placed along the ocean floor. |
| Dredges | Caught using a net with a heavy steel frame that is dragged along the ocean floor. |
| Gill netting | Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor. |
| Seine net | Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom. |
| Trawled | Caught using a large fishing net dragged behind a fishing boat |
| Netted | Caught using any of the types of netting |
Turbot and Langoustine a la Spetsiota
Turbot fillet and Langoustines topped with a Greek inspired tomato sauce, infused with garlic, chilli, white wine and honey. A simple dish full of flavour.
Read MoreHow to cook fresh turbot
Kinsale Gourmet Academy