Turbot and halibut
These large, flat fish are in a sense aristocrats, with halibut averaging 4-6 lb (1.8-2.7 kg) and turbot weighing up to 14 lb (6.5 kg).
Both have firm white flesh with the finest flavour and, because the flesh isn't delicate, it can stand up to more robust kinds of cooking. Greenland halibut is now widely available in-store filleted and is always very reasonably priced.
Best for grilling, frying, baking or cutting into cubes for kebabs, it can be poached or steamed, too.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
A crunchy rosti topping is ideal for a fish pie, providing a contrast of textures with the soft, creamy fish and seafood beneath. This recipe is a four-star favourite and perfect for easy entertaining.
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