Cooking Instructions
About your product choice
Known as the king of the sea, Turbot offers a firm and sweet fleshy fish
30mins
46°
/
114°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Add some dashi to the pouch for a Japenese influenced dish
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide wild Turbot with a Lime and Ginger Emulsion with Sautéed Greens
Turbot is considered by many as the king of fish, its rich meaty texture is second to none.
View Recipe