Try turbot fillets steamed, poached or grilled and served with a simple parsley or hollandaise sauce. Some French chefs lovingly sauce the turbot with lobster or mousseline. FAQs about BBC Food ...

Cook brill as you would a halibut, sole or turbot: to cook it whole ... capers and delicate herbs. FAQs about BBC Food ...

But in a better world, I would be. And in that world, I would go to Meadesmoore alone and order, first and foremost, the French turbot ($65). One expects many things from a steakhouse ...

Having won Scotland’s first ever Michelin star back in the 80s, the Inn is run by head chef Geoffrey Smeddle, who takes full ...