Welcome! Login | Register

A Political Hodge-Podge of Government Shutdown Stuff—Sunday Political Brunch January 20, 2019—A Political Hodge-Podge of Government Shutdown Stuff --…

What to Watch For: Patriots vs Chiefs - AFC Championship—What to Watch For: Patriots vs Chiefs -…

Holy Cross Falls to Loyola 67-65 With 0.2 Seconds Left in OT—Holy Cross Falls to Loyola 67-65 With 0.2…

Over a Half Million Crashes Occur in Winter Weather, Says AAA—Over a Half Million Crashes Occur in Winter…

Monfredo: It’s Time - Properly Fund the Foundation Budget—Monfredo: It's Time - Properly Fund the Foundation…

MA Adds 5,600 Jobs in December, Unemployment Drops to 3.3%—MA Adds 5,600 Jobs in December, Unemployment Drops…

Fit for Life: Reach your Full Potential in 2019—Fit for Life: Reach your Full Potential in…

10 Great Things to do in Worcester This Weekend - January 18, 2019—10 Great Things to do in Worcester This…

Tesla to Cut Thousands of Jobs—Tesla to Cut Thousands of Jobs

MBTA Adds Crews, Resources in Preparation for Weekend Winter Storm—MBTA Adds Crews, Resources in Preparation for Weekend…


Chef Walter’s Flavors + Knowledge: Turbot Fillet With Cannellini Beans

Wednesday, July 12, 2017


Serve 4

In this recipe you may use dry porcini mushroom, mainly because fresh porcini are now out of season. The advantage of the dried type is that is much stronger in flavor, so you can use less. Speed things up by using canned cannellini beans, with very low sodium which you can mostly remove by rinse them in cold water and add to the dish.


12 ounces cannellini beans, soaked in cold water overnight

4 tablespoons extra-virgin olive oil, divided

8 fresh turbot fillets (you can substitute sole or flounder)

Salt and freshly ground black pepper

6 large fresh porcini mushrooms, cleaned (or 4 ounces dry porcini, soaked in hot water for 15 minutes and drained).

6 ounces string beans, blanched and cut in half lengthwise

Juice of ½ lemons

1 tablespoon fresh tarragon, chopped, plus extra whole leaves for garnish

1 tablespoon chervil, chopped, plus extra whole leaves for garnish


Drain the beans, and place them in a pot. Add enough cold water to cover by 2 inches, and bring to a simmer. Cook until tender, about 45 minutes. When the beans are done, drain them, and reserve ½ cup of the cooking liquid. Set the beans aside, and keep warm. In a large skillet, warm 2 tablespoons of olive oil. Adjust the flavors of the turbot with salt and pepper, and place them in the skillet. Saute until browned, about 3 minutes. Flip the fillets over, and cook another 3 minutes. Meanwhile, slice the mushrooms in half. In another skillet over medium-high heat, warm the remaining 2 tablespoons of olive oil. Add the mushrooms, and saute until browned on all sides, about 4 minutes. Adjust the flavors with salt and pepper, and add the string beans and the cannellini beans and the reserved cooking liquid. Simmer for 2 minutes, and then stir in the lemon juice and the chopped herbs.

Spoon the bean mixture on the center of 4 plates, and lay the turbot fillets on top. Garnish with whole herbs and serve hot.

The turbot, Scophthalmidae Psetta maxima is a flatfish native to the North Atlantic Ocean and the Mediterranean, Baltic and Black Seas. They are valued as a food delicacy, and are hunted in large quantities in Coastal waters. Recent farms have been created around the globe to raise turbot for commercial marketing.

Info on Turbot

Turbot are flatfish, having an asymmetric but mostly round and thin body that blends in well with the ocean floor. They are often referred to as “left-sided,” as their eyes are on the left side of their head. Most purchasable Turbot weigh only a few pounds but specimens can reach up to 50 lbs (22 kg.). They have a speckled appearance to help them camouflage, and do not have scales.

The flesh of the flatfish is a bright white color, which does not usually darken with cooking. They are prized for their delicate flavor, and are common in European cuisine. Since 1970, turbot have been farmed along coastal waters, both near their native habitats and in foreign countries such as Chile and China.

In the 1990s, a dispute over fishing practices lead to an incident known as the Turbot War. After cod fishing was banned due to severely depleted stocks, nations began fishing heavily for the plentiful flatfish, which exist in massive numbers in Canadian waters. Canada’s government quickly became furious that its territorial waters were being used by illegal vessels that often employed fishing equipment that did not meet Canadian standards.

Turbot are found in many cuisines, with common recipes involving boiling, poaching or frying the fish to bring out its delicate flavor. If you wish to try eating this fish, be sure to find out the method in which the fish are caught. Supporting industries that uphold sustainable fishing practices is an excellent way to enjoy the foods you like while ensuring that no damage is done to the ecosystem or environment.


Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog


Related Slideshow: 15 Things You Must Eat or Drink in Central MA This Summer - No Excuses

Prev Next

Frozen Yogurt


Frozen Yogurt and summert ime almost go hand in hand and the place to go is Wooberry. 

WooBerry is locally owned and is the home to 19 delicious flavors of frozen yogurt. This place is the epitome of everything that is right in this world - delicious and low in calories.

WooBerry is one of the few actual places on this list where you can't go wrong with anything you get. Don't forget about the literally millions of toppings to choose from (not literally).

Prev Next


The Sole Proprieter

Nothing like following up donuts with some fresh lobster. But that's what we're doing.

The freshest seafood in arguably the best restuarant in the city, the Sole's lobster is the best lobster you can find in Worcester County. Maybe even in the whole state of Massachusetts.

Splurge for the New England Lobster Bake. You can't go wrong.

Prev Next


Wholly Cannoli

Biting into a refreshing cannoli is a great way to spend some of your time this summer while your lounging around. 

A cannoli from Wholly Cannoli = the event of the summer...for your mouth. 

With 44 cannoli flavors, how can you go wrong this summer

Prev Next

Ice Cream

Gibby's Dairy Farm

One of the best parts of summer is ice cream, obviously.

And there's no better place in Central Massachusetts to get your ice cream fix than Gibby's in Worcester.

With over 60 flavors of ice cream, you can't go wrong.

Image: Thao L./Yelp

Prev Next


The Banner

There is never a bad time for Nachos. 

There isn't a bigger serving of nachos in the whole city then at The Banner. The Banner calls these nachos "a mountain" topped with cheese, jalapenos, olives and onions. And they aren't kidding.

Prev Next

The Ivory Tusk

 Flying Rhino

Served on toasted Italian bread, the Ivory Tusk is Flying Rhino's most famous sandwich. It's chicken cheese steak loaded with caramelized onions and American cheese.

Be ready to bring an appetite because the Tusk is filling...in a good way.

While your eating, be sure to grab a spot outside and enjoy the summer weather. 

Prev Next

Lobster Corn Chowder

Bushel N Peck

Chowder is great, especially Bushel N Peck's Lobster Corn Chowder which they serve at all three of their locations. 

The recipe has won the best chowder competition in blackstone valley in each of the last two years, so you know it is something special. 

Prev Next


Boston Donuts

Boston Donuts coffee and donuts is a great way to get your summer day started. 

With 40 flavors of donuts made fresh daily, Boston Donuts is above and beyond the best place to get your donut fix in Worcester. 

Prev Next


Sweet Restaurant & Bar

It's everyone's (our) dream come true - a bar filled with cupcakes and desserts and of course, there is never a bad time for any of that, even during the summer. 

Everything at Sweet is made from scratch, including it's award-winning cupcakes. 

Indulge yourself - it is well worth the trip.

Prev Next

Wine & Cheese

The Citizen Wine Bar

The Citizen Wine & Cheese Bar in Worcester MA offers fine cheeses & food and extensive wine and beer list in a comfortable setting and an outdoor option as well. 

Grab a glass of your favorite wine and enjoy the summer weather at the same time. 

Prev Next

Ice Cream Sundae

Madulka's Ice Cream 

You can never have enough  ice cream, especially on these super hot days and Madulka's ice cream is a great place to grab a basic ice cream flavor or treat yourself to a sundae. 

Either way, you can't go wrong. 

Prev Next

Calamari Fritti e Ostriche

Cafe Expresso Trattoria 

Calamari, a summer tradition, especially here in New England. 

Cafe Expresso Trattoria's calamari fritti e ostrich is lightly breaded calamari and panko battered oysters served with bruschetta. 

Combine that with the outdoor seating and you have it made. 

Prev Next


Baba Sushi

So its Sushi that you want? 

The highly acclaimed Baba Restaurant & Sushi Bar has been winning awards for more than seven years making it the place to go to fill your sushi craving. 

If eating great Sushi isn’t enough to bring you in, maybe you’ll be interested in the weekly Sushi making classes. 

Prev Next

Traditional Scrod

The Oxhead Tavern

Looking for some fish to chow down on? Oxhead Tavern is your place. Be sure to sit out on the deck while you do so. The view of Cedar Lake is unbeatable. 

This historic Oxhead Tavern is a casual family restaurant and bar that serves everything from traditional Massachusetts scrod to thick steaks. The Oxhead Tavern serves lunch and dinner. 

Prev Next

Hot Dog

Coney Island

Can't go entire summer without a couple of hot dogs from Coney Island, could you? 

There's no better way truly experience Worcester than to have your hot dogs smothered in yellow mustard, chili sauce and chopped onions.


Related Articles


Enjoy this post? Share it with others.



Stay Connected — Free
Daily Email