Steamed Turbot

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 <quantity>50<unit>g</unit></quantity> of salt and <quantity>500<unit>ml</unit></quantity> of water. Whisk to dissolve the salt

Transfer the liquid to a baking dish and completely submerge <quantity>2<unit>fillets</unit></quantity> 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 <temperature>42<unit>°C</unit></temperature> and <temperature>45<unit>°C</unit></temperature>

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!

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