Masterclass

#7: Fillet a turbot

User avatar
Rolf Fliegauf

Ingredients

500 g

10 g

Get the secret behind this recipe

3M+ Downloads

No payment due now · Join 3M+ chefs

Creation preview
Part ofFish preparation like a star chef

Next lessons

  • PRO
    #8: Fish stock

    #8: Fish stock

  • PRO
    #9: Fish farce

    #9: Fish farce

  • PRO
    #10: Turbot Sous Vide

    #10: Turbot Sous Vide

  • PRO
    #11: Fillet a sole

    #11: Fillet a sole

Other masterclasses

  • Freshwater Fish Guide: Pike, Carp & Barbel

    Freshwater Fish Guide: Pike, Carp & Barbel

    Christophe Hay

  • Shellfish preparation: Oysters, mussels and clams

    Shellfish preparation: Oysters, mussels and clams

    Grégoire Berger

  • Mastering Raw Fish through Salt-Aging

    Mastering Raw Fish through Salt-Aging

    Gareth Ward

  • Nordic Seafood: 4 Fine Dining Dishes

    Nordic Seafood: 4 Fine Dining Dishes

    Ronny Emborg