Turbot, also called the escarpmentit is a fish that is caught in the waters of the north-eastern Atlantic. It also occurs in the North Sea, the Baltic Sea and even the Black Sea. Creating usually reaches several dozen centimeters long, but you can meet with larger individuals that have even a meter. Sometimes the turbot is confused with flounder, Because both fish have a similar shape.
The turbot is valued because of its own taste. The fish has a delicate, quite compact and juicy meat. You can to fry, steam or bake. It must be mentioned that There are not many boneswhich is a huge advantage for most people.
Turbot contains about 100-120 kcal w 100 g. Of course, this value can be higher if you fry the fish in caloric fat. The fish is included Unsaturated fatty acids – First of all, omega-3. Adequate supply of the said compounds positively affects the functioning of the cardiovascularlowers the pressure, and can also reduce the level of bad cholesterol. What’s more, the turbot contains vitamins and minerals such as B vitamins, vitamin A, vitamin D, potassium, iron, phosphorus, selenium and magnesium.
Turbot is a source of well -absorbed protein. In combination with a small calorie It is an excellent proposition for people who care about the line. Fish should also reach for those who care about lowering the pressure.
Read also:
It is worth remembering the right one Fish thermal treatment. Fryed in deep fat turbot in coating may and is tasty, but it contains more calories. Therefore, in this variant it should only be consumed from time to time. It is definitely better to put on preparation Turbot in a roasted or steamed version.
How to make a turbot in the oven? Fish fillets should be placed in an ovenproof dish. As for spices – Simplicity is the key to extracting a unique taste. Just salt, pepper and a small amount of lemon juice and olive oil. We preheat the oven to a temperature 190 degrees Celsius. We bake the turbot by about 15 minutes. Fish can be served with potatoes and a healthy white cabbage salad – this combination tastes delicious.
Sources: Terazpoczy.pl, SMERER.PL
