Gastronomixs

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!

Turbot injected with parsley liquid

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

turbot fillet

2

bunches

flat-leaf parsley

As needed:

 

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.

Previous page