General information 

Etymology
from the old Scandinavian "thornbutr"

This is a deep water fish with a flat, lozenge-shaped body. When a meter or less in length, it is considered a young turbot. 

Family: Scophtamidae; Genus: Psetta 
Fished from Norway to Morocco in the Atlantic and Mediterranean 

Cooking 
The flesh is lean, firm and flavorful. It can be cooked whole like sole, or in fillets. 

Pierre Wynants from Brussels steams the fillets and serves them with a shrimp cream sauce enriched with butter, some diced tomato and strips of leek white.