Kevin Thornton live turbot Master Class part 3

Here Kevin shows how to debone a Turbot which was cough off the west coast of Ireland

[@rbu2136]

FYI boil the tail in hot water for a few minutes. Then you can pull the skin off the top and bottom. It’s very quick. Then fillet.

[@urbanviii6557]

Fabulous presentation of a great fish.

[@wintermapping6588]

For this recipe you will need:
*TURBOT!*

[@valtersaty]

I loved it..❤

[@robjennings9565]

Nice to see you kept the cheek mussels first off
Also the Roe very tasty but full of cholesterol so off the menu for me I’m afraid with a heart condition
Nice presentation

[@JulieWallis1963]

Rob Jennings *muscle* ffs

[@kevod09]

Yeah but its gotta be HDL Cholestrol, and omegas all of which are heart and blood friendly .

[@pangdogmichael]

man we wasted so much fish parts in the restaurant that i work

[@diarmuidoconnor4268]

Or smoke it like it in 🇩🇰 😊

[@francescocolloca9332]

Chef Kevin is completely Fried! take a break Chef

[@Ava-oc1dg]

For chefs these women are awfully timid.

[@blackferdinand2260]

If you’re stood next to one of Ireland’s best chefs, you would be timid too