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.
Recipe available in collections
Ingredients and steps unlock after purchasing any of these collections.
