Rhubarb, Samphire and Turbot Recipe
A fantastic fish recipe using turbot fillets cooked sous vide, resulting in succulent, tender flesh. With a rhubarb compote, fish mayonnaise and crunchy lardo gratin, this poached fish recipe makes a...
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Cooking tools:
- Sous vide circulator
- Pot
- Saucepan
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Slotted spoon
- Fine-mesh sieve
- Plate
Ingredients
- 4 turbot fillets, each weighing 150g
- 50g of extra virgin olive oil
- flaky sea salt
- 500g of amaranth grain
- 50g of cuttlefish ink
- peanut oil
- 6 slices of lardo
- 200g of bread
- 50g of candied citron
- 40g of cacao nibs
- 200g of fish stock
- 200g of extra virgin olive oil
- 1kg rhubarb, diced into large cubes
- 80g of sugar
- 20ml of water
- 150g of samphire
- extra virgin olive oil
- salt
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