Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice.
"How to Cook Fish" by Olive Green
Finest turbot I ever ate!
"Henrietta Temple A Love Story" by Benjamin Disraeli
They're not like turbot and soles.
"Rob Harlow's Adventures" by George Manville Fenn
Turbot are also caught.
"For Name and Fame" by G. A. Henty
The soles, fresh herrings, turbot, perch, are all the best people in the world.
"Diderot and the Encyclopædists" by John Morley
Foremost among these is the turbot; a fish held in high honour since the time of the Roman emperors.
"Punch, or the London Charivari, Vol. 146, April 15, 1914" by Various
We used to eat them, and they were considered like a fat turbot.
"Old Jack" by W.H.G. Kingston
Their salmon is not equal to ours, and they have no turbot.
"Diary in America, Series Two" by Frederick Marryat (AKA Captain Marryat)
Another slice of that turbot, please.
"The Lively Poll" by R.M. Ballantyne
I got turbot for Uncle Alfred.
"Moor Fires" by E. H. (Emily Hilda) Young
Come, John, Jane, and Susan, the soup take away,
And bring in the turbot, the sheep's head and bass;
And have you got lobster and salad to-day?
And see that the celery's all right in the glass.
"Mrs. Merdle Ordereth The Second Course" by Horatio Alger Jr
Chef Enzo Febbraro prepares turbot tableside at Allegro in the Wynn.
Chef Christain Testa puts finishing touches on turbot.
Sometimes, we're in the mood for something delicate, turbot steamed in lemon leaves perhaps, or thinly sliced East Coast fluke in a nage of verbena and freshly picked chervil.