Steamed Turbot
1d 52m
You can use this technique for any fish. The result will always be delicate and perfectly cooked!
Pair it with grilled vegetables or salad and you will have a nice light meal.
Combine 50 g of salt and 500 ml of water. Whisk to dissolve the salt
Transfer the liquid to a baking dish and completely submerge 2 fillets of turbot
Refrigerate for 20m to brine the turbot
Remove the filets from the brine, letting excess liquid drip off. Place them on a clean kitchen towel
Leave uncovered in the refrigerator 24h to air dry
Boil water in a pot with a steaming basket over medium heat
Place a fillet, on a piece of parchment paper, inside the steam basket. Cover it and steam for 12m, until the internal temperature reaches between 42 °C and 45 °C
Remove the turbot from the steam basket. Gently take the skin off with the help of a small offset spatula. Repeat the process with the second fillet. The steamed turbot is ready
Enjoy this very delicate but versatile preparation!
Yield 6 people
Turbot
2 fillets
Salt
50 g
Water
500 ml
Equipment
Steaming Basket
Kitchen Scale
Probe Thermometer
Kitchen Towel
Offset spatula