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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Ingredients
|
As needed: |
|
turbot fillet |
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2 |
bunches |
flat-leaf parsley |
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As needed: |
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salt |
Preparation method
- Thoroughly wash the parsley.
- Purée the parsley in a blender until smooth.
- Set aside to rest for two hours.
- Drain and catch the parsley liquid.
- Inject the parsley liquid into the portioned turbot fillets.
- Salt the fish.
- Pull vacuum the turbot together with a few spoons of the parsley liquid.
- Heat in a sous-vide system at precisely 50°C for twelve minutes.
Serving suggestions
- Cas Spijkers served this preparation of turbot with a white wine sauce, braised carrots, spring onion, and wild rice.
- As part of a main course served with potato and endive mash and black pudding.
- As part of a main course served with grilled butterhead lettuce and deep-fried carrots.