The turbot is a delicious fish with delicate and firm white flesh. It is very suitable for frying and steaming, as it does not lose its firmness during cooking.
Recipe for homemade turbot sous vide
Turbot is a delicious fish with delicate and firm white flesh. It is very well-suited for frying and steaming, as it does not lose its firmness during cooking.
Here, we have cooked the fish using Sous Vide, a method that is particularly suitable for fish. The gentle and precise cooking ensures that the delicate fish flesh does not dry out, but remains tender and deliciously flavorful.
Don’t be intimidated by the term brining, which may sound a bit complicated. In principle, it is simply another term for letting the fish soak in salt for a while before frying to achieve flesh that is firmer in texture.
Servings: people
Homemade Turbot sous vide
The turbot is a delicious fish with delicate and firm white flesh. It is very suitable for frying and steaming, as it does not lose its firmness during cooking.
Ingredients
- 500 gram Turbot fillet
- Salt
- Pepper
Instructions
- Start by dry-brining the fish. This is done by sprinkling it with a generous layer of salt and letting it sit at room temperature for about 30 minutes. Then rinse the fish and dry it thoroughly with a dish towel.
- Place the fish in a vacuum bag and cook it in a Sous Vide/water bath at 52 degrees Celsius (126 degrees Fahrenheit) for 30 minutes.
- Take the fish out of the bag, pat it dry (preferably with a dish towel or paper towel), and serve immediately.