Turbot is a species of fish related to the sole. It is well known in Europe, where it is farmed commercially. Turbot is a good source of vitamin B12 and selenium, and like most fish, turbot are naturally low in fat. Turbot have an assertive flavor that is sometimes compared to halibut. This fish can be prepared a variety of ways. Poach your turbot fillets in milk, saute them in olive oil, or deep fry them.

Pour 4 cups of whole milk into a deep skillet. Add 2 tablespoons of tarragon and salt and pepper to taste. Bring the milk to a boil over high heat.

Place the turbot fillets in the milk and reduce the heat to medium-low. Simmer the turbot fillets for 20 minutes or until they are cooked through and flaky.

Serve the turbot fillets hot.

Heat 2 tablespoons olive oil in a skillet.

Season the turbot fillets with salt and pepper to taste, or with 1 tablespoon of toasted fennel.

Place the turbot fillets in the skillet and saute them for two minutes. Then, turn the fillets and saute them for two more minutes. The turbot fillets are ready when they are golden brown on the outside and opaque all the way through.

Serve the turbot fillets hot.

Heat 4 cups of vegetable oil in a deep skillet over high heat.

Combine 1 cup of cold water, 1 egg and 3/4 cup flour in a bowl and mix them with a wire whisk until they form a smooth tempura batter.

Dip the turbot fillets in the tempura batter and place them in a single layer in the hot oil.

Fry the turbot fillets for two to three minutes, or until the coating is golden brown and the fillets are flaky all the way through.

Take the turbot fillets out of the skillet and place them on a plate covered with paper towels to drain. Serve them hot with tartar sauce or malt vinegar to taste.