Sous vide turbot, summer mushroom salad, apricot dressing | Recipe by sousvidetools.com

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Sous vide turbot, summer mushroom salad, apricot dressing | Recipe by sousvidetools.com

Sous vide turbot, summer mushroom salad, apricot dressing

Sous vide turbot, summer mushroom salad, apricot dressing Recipes
  • COOK TIME: 60 Minutes
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

Apricot Dressing

  • 100g sugar
  • 10og water
  • 100g white wine vinegar
  • 1 sprig thyme
  • 2 lemons, zested
  • 5 apricots, cut into small dice

 

Turbot

  • 4 sprigs thyme
  • 720g turbot fillet, cut into 4 even portions
  • 4 dashes olive oil
  • 4 garlic cloves
  • Mushroom Salad
  • 120g girolles
  • 15g butter, cold
  • pepper
  • salt

To Serve

  • 2 aptricots, finely diced
  • flaked almonds, toasted
  • 1 sprig tarragon
  • 1 sprig mint

Method

Luke Holder’s sous vide turbot recipe is served with beautiful girolles, spiked with a fragrant apricot dressing for sweetness. This delicate dish is perfect for a dinner party, and cooking the fish sous vide means you won’t have to fret about the final result.

Recipe courtesy of Luke Holder from Great British Chefs.

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