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.