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Turbot injected with parsley liquid

This unique method of vacuum-cooking turbot is an ode to famous Dutch chef Cas Spijkers. This may seem like a very contemporary preparation but was already included in the chef's book Cas Spijkers en zijn Swaen (Cas Spijkers and his Swaen) published in 1984!

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

as needed
turbot fillet (140 grams)
2
bunches
parsley
as needed
salt

Scale recipe

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