Sous-Vide Turbot
Delicate white fish at 55°C (131°F)
20–40 minutes
Turbot is one of the most prized members of the flatfish family. At 55°C (131°F) the flesh turns wonderfully juicy, stays firm, and flakes into big, tender petals — and if you can't find turbot, a large flounder works beautifully too.
What is in it
- Turbot
- Fresh thyme
- Olive oil
- Sea salt flakes
- White pepper
- Chives
- Lemon zest
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
