How do I...

How to fillet a turbot


How to fillet a turbot


forma
DIFFICULTY
Easy

Use these step-by-step instructions to perfectly fillet a turbot.




Preparation

1
Use a sharp knife to cut around the bones running along the outside edge of the turbot.

2
Holding the knife at an angle, separate the fillet by running the knife between the flesh and the bones.

3
Continue along the backbone to the end of the tail and detach the fillet from the body of the fish.

4
Repeat this process to remove the fillet on the lower half of the fish and on the opposite side. You should end up with four fillets.

5
Clean the fillets by removing any membranes and any remaining blood. Also clean up the edges of the fillets, removing any small bones that were left.

6
Once the turbot has been filleted and rinsed, cook it as you desire.


Let us inspire you


Barilla Oven-Ready Lasagne with Fresh Vegetables
A virtuoso of vegetables is assembled ...

Barilla® Gluten Free Elbows Soup with Rosemary & Lentils
Barilla® Gluten Free Elbows Soup with ...

Barilla® PLUS® Elbows Salad with Avocado, Tomato & Mozzarella
Light, nutritious and delicious - an ...

Trastevere-style linguine
Flavors of land and sea in ...

Eggplant Rolls with Fresh Ricotta and Thyme
A perfect main dish for vegetarians ...

Barilla Thick Spaghetti alla Caruso
This historic recipe is the creation ...