j0197

Anyone know what fish exactly is Fletan? I cant find a straight answer in the dictionary or online.

Also...whats the best way to cook it...normally it falls apart as its so delicate.

Any help soon would be great.

BritBull

Turbot (Greenland halibut).

Taken from cold Northwest Atlantic waters.

I would suggest baking it in loosly sealed tin foil with white wine, vegetables/herbs of your choice.
Thicken some single cream in a pan with some red chilli (or a spot of wasabi paste) and garlic then pour this over and serve.

Second option is the old poach in a little milk or single cream with a spot of mild mustard and a few cloves.

Enjoy

BritBull

Just found plenty of recipies Here

j0197

Thanks very much...will have to try recipe next time...already eaten it, I kind of fried it, but it wasnt very good, its very very delicate isnt it?

crispy

Hi

We have this quite often, I just poach it slightly in milk and whilst it is resting I quickly add some cream to the milk and a few diced mushroom and a little dab of mustard, thicken up and then pour this over the fish that is now laying on top of some fresh pasta (taglatelli, Can't spell that) or just have it with some good old fashion mashed potatoes made with lots of butter, cream and cheese yum yum. I don't think you can beat the flavour of this fish so just enjoy it with no clothes on. The fish not you....

Fred James

You're right, Fletan is Greenland Halibut but Turbot is Rodaballo. "Real" Halibut is a different fish and very much bigger.

BritBull

Your very welcome.
It's lovely, i adore fish of this type.