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