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

Ingredients

• 100g sugar
• 10og water
• 100g white wine vinegar
• 1 sprig thyme
• 2 lemons, zested
• 5 apricots, cut into small dice
• 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
• 2 aptricots, finely diced
• flaked almonds, toasted
• 1 sprig tarragon
• 1 sprig mint