On the Coals Turbot & Beurre Noisette Sauce by Tommy Banks | Recipe by sousvidetools.com

Method

Beurre Noisette

• Add the butter to a small saucepan and begin to cook on a high heat.
• The butter will begin to foam.
• Once the milk solids have sunk to the bottom of the pan and caramelised you will be close.
• Keep cooking until the butter is a golden-brown colour with a nutty aroma.
• Add in half a lemon and set aside.
• Add capers to the butter for the finished dish.

Turbot

• Brush the skin of the fish prior to grilling
• When cooking a whole fish like the turbot from our campaign we recommend using the fish cage, and, depending on the heat of your coals and how eager you are to get cooking, the levelled racking will come into play.
• Start by seasoning the fish cage by placing it over glowing red coals. This will help to alleviate the skin from sticking to the cage.
• When cooking flat fish, it’s important to ensure an even cook so turning at regular intervals is key.
• Once your cage is nice and hot begin to baste the turbot in PLENTY of butter.
• Place directly over hot coals initially to crisp up the skin.
• Turn the fish over every 5 minutes basting each time.
• Once you have a nice colour on the skin place your rack on the kasai grill and move the fish to level two.
• Keep cooking, basting, and turning the fish for around 30 minutes or until the core temperature is around 55c.
• let your chosen fish rest for 5 to 10 minutes before peeling off the skin and portioning your fillets.
• Generously cover the fillets in Beurre Noisette & capers and enjoy.