Sous vide turbot, summer mushroom salad, apricot dressing
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Ingredients
Sous vide turbot
- 720g of turbot fillet , cut into 4 even portions
- 4 dashes of olive oil
- 4 garlic cloves
- 4 sprigs of thyme
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
Equipment
- Water bath
- Small vacuum bags (4)
- Bar sealer
Method
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
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
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
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Sous vide turbot, summer mushroom salad, apricot dressing
