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Sous vide turbot, summer mushroom salad, apricot dressing

Sous vide turbot, summer mushroom salad, apricot dressing

PT1H

1
Preheat a water bath to 55°C
2
To make the apricot dressing, bring the water, vinegar, and sugar to the boil with the lemon zest and thyme then allow to cool. Pass through a sieve and add the diced apricots
  • 100g of sugar
  • 100g of water
  • 100g of white wine vinegar
  • 1 sprig of thyme
  • 2 lemons, zested
  • 5 apricots, cut into a small dice
3
Bring to the boil, simmer for 15 minutes then allow to cool. Pass through a fine sieve and reserve for later
4
Place the turbot portions in vacuum bags with olive oil, garlic and a sprig of thyme. Seal with a bar sealer and poach for 12 minutes
  • 4 sprigs of thyme
  • 720g of turbot fillet, cut into 4 even portions
  • 4 dashes of olive oil
  • 4 garlic cloves
5
To make the mushroom salad, add the butter and girolles to a cold pan and season. Slowly warm the mushrooms in the butter, making sure they don't start frying. You want to allow the salt to draw out the mushroom liquor and form a mushroom emulsion
  • 120g of girolles
  • 15g of butter, cold
  • pepper
  • salt
6
Cook the mushrooms for 2 minutes, then season with the apricot dressing to taste. Dice the apricots finely and add to the mushrooms with the freshly picked tarragon, mint and toasted flaked almonds
  • 2 apricots, finely diced
  • flaked almonds, toasted
  • 1 sprig of tarragon
  • 1 sprig of mint
7
Place spoonfuls of the mushroom salad on each plate and place the poached turbot to the side. Serve immediately

Ingredients

Metric

Imperial

Sous vide turbot

Apricot dressing

  • 100g of water
  • 100g of white wine vinegar
  • 100g of sugar
  • 2 lemons, zested
  • 1 sprig of thyme
  • 5 apricots, finely diced

Mushroom salad

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