Have been enjoying weekly a decent size, over 1kg, turbot, so lucky. This week's turbot is nearly 1.5 kg and the roe is quite big, good for 3 meals. With the roe getting big, I guess the season for having turbot will end soon.
I baked turbot as usual 200˚C for 12 minutes, rest for 10 minutes with oven door ajar.
The roe is salted for a day, then open up and gently seared with scallion until golden, to be served on top of cauliflower potato cream soup.
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