Glossary of food terms: T

Turbot

A fairly expensive flat sea fish with good-flavoured firm flesh, on a par with Dover sole. It's available as fillets, steaks or whole. Buy it whole when you can because the bones help to add flavour to the flesh, but the fillets are good for poaching or grilling and can be served with sauces such as parsley sauce or hollandaise.

You can find out more about buying and preparing flatfish in our Cook's Guide.

• Fillet of turbot with clams, cockles and chardonnay
• Pan-fried turbot with wild mushrooms, mashed potatoes and cream sauce
• Steamed Cantonese-style fish