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Norwegian Yellow Turbot Taste
Norwegian brill turbot makes a strong impression with its taste.
Turbot which is a valuable fish of Turkish seas is declining steadily, and giving chance to alternative Turbot to fill our tables. Lately, Turbot imported from Norway is replacing local turbot with all its characteristics.
Especially brill Turbot is already started to be named colloquially as yellow Turbot with its light-colored look.
Black-sea Turbot has a darker color because it grows in deeper sea and gets less light. However, farm fish imported from Norway grows closer to water surface.
Their skin tone is light yellowish because they receive more light. Nutritional value of imported Turbot which likes deep waters also carries the ideal features for those who want to eat healthily. 100 grams of imported trout which has high Omega-3 value contains 2 grams of fat, 0.1 grams of carbohydrate and 16 grams of protein. Norway Trout, which is the best trout of the world, is produced in cold and healthy waters that do not contain heavy metals. Norway Trout is produced in private farms took its place in chain stores with fixed price guarantee.
Recipes with Trout
Trout with lemon
Cook 300 g of filet trout with skin is for 8 minutes in 250 degrees. Sauce: Cook pepper, sliced onion, chive in 100 g of butter. Add spice. Add lemon juice with the desired amount. Take the fish from tray and skin it. Pour sauce. Serve with green salad and fried potatoes.
Trout with tomato
Boil 450 g of whole trout for 12 minutes. Take the fish from tray and skin it and clean its fishbone. Add tomato sauce. Serve with rice and fried asparagus.
Trout with vegetable
Fry both sides of 400 g of skinned trout in oil for 3-4 minutes. Fry 2 clove of garlic, 1 onion, 1 red pepper, 1 squash, and 1 big tomato in oil for 5 minutes. Add basil as desired. Put on to plate. Pour on the fried trout. Add some olive oil, sea salt and basil on it as garniture.
