Recipe for turbot sous vide
When you get your hands on a good fish like brill, it’s important not to ruin it during preparation. With sous vide, you can ensure that you get it just right, so the delicious fish becomes juicy as it deserves.
We have the recipe from the book: “Sous Vide Handbook“, where the author writes the following about the recipe:
“Brill is a distinguished (and very expensive) fish on par with turbot, but usually much smaller. The fish has medium-fat flesh that becomes grayish-white
and firm. The skin is tough and not eaten. The structure of the flesh is firm enough to be carefully separated after cooking.”
Equipment
- Pre-Slicing Knife
- Sous Vide
- Frying Pan
Ingredients
Plain food sous vide
- 150 gram Brill Fillet 3% fat
Instructions
Turbot sous vide
- - Fillet into single (split lengthwise) or double fillets (whole side), and remove the skin (can also be done afterward). Place the fish in a bag and vacuum pack it. Cook the fish sous vide for 16 minutes at 52 degrees Celsius (126 degrees Fahrenheit). This recipe is based on a 2 cm thick fish. If it is only 1 cm, then it should only be cooked for 10 minutes.
- If you change the temperature to a lower temperature, you'll get a more sashimi-like fish.
- If you change the temperature to a higher temperature, you'll get firmer and whiter, but also slightly dry meat.
- If you shorten the time, you'll get almost raw fish.
- If you extend the time, you'll get firmer and whiter meat that is less juicy.
Browning sous vide turbot
- Pan: High heat 2 x 1 minute.
The Result
White, juicy, and very tender meat with a mild flavour of shellfish.
White, juicy, and very tender meat with a mild flavour of shellfish.Notes
Sous vide turbot tastes great with:
• with pointed cabbage and toasted cubes of bread and bacon• with leeks, carrots, and hollandaise
• with asparagus, broccoli, and browned butter
• with potatoes and velouté sauce
• with ratatouille