Sous vide turbot, summer mushroom salad, apricot dressing

Preheat a water bath to 55°C

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

Bring to the boil, simmer for 15 minutes then allow to cool. Pass through a fine sieve and reserve for later

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

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

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

Place spoonfuls of the mushroom salad on each plate and place the poached turbot to the side. Serve immediately