In a 2-quart saucepan, bring 1 quart water to a boil over high heat. Add the coarse sea salt and the peas and blanch, uncovered, for 2 minutes, counting from when the water comes back to a boil. Taste ...

Golden, Crispy, And Cooked In Butter – This Is Turbot At Its Best Sometimes the simplest recipes are the most unforgettable—and this pan-fried turbot meunière is proof. Known as the “Filet Mignon of ...

In this week's episode of Ludo à la Maison, chef Ludo Lefebvre prepares turbot véronique—and provides some helpful tips for making beurre blanc. When you’re adding the butter to the shallot, dry white ...

Preheat the oven to 250°C. Toss together the thinly sliced potatoes, onions and fennel in a bowl. Drizzle lightly with extra virgin olive oil, season with salt and spread evenly on an approx. 30 x ...

When you’re working with a delicate, high-quality fish like turbot (or its close cousin, brill), the last thing you want to do is overcook it. That’s where sous vide comes in. This gentle, precise ...