Crisp turbot sous vide

  • Turbot sous videKuestensteinbutt Annesophiepic
Author:
Anne-Sophie Pic
Preparation time:
1 hour
Cooking time:
10 minutes
Level of difficulty:
2.01
Ingredients

For 4 people

Turbot:
4 pcs. turbot, 80 g each
100 g lightly salted butter
1 g ground, green aniseed
Salt

Cucumber puree:
1 cucumber
2 g green aniseed
Salt

Marinated cucumber:
1 cucumber
90 ml white balsamic vinegar
80 g sugar
Fleur de sel

Beurre monté with green aniseed:
200 g sweet butter
8 g green aniseed
50 ml cream
50 ml vegetable stock

Garnish:
Fennel blossoms (if desired)
Aniseed powder

Preparation

Cucumber puree:
Peel, core and chop the cucumber. Cook in boiling water and chill. Puree in a blender. Add the green aniseed (3.5 g aniseed to 1 kg cucumber). Strain through a fine cloth, drain and let it marinade overnight. Strain through a fine sieve and season to taste. Put aside.

Marinated cucumber:
Add the sugar to the vinegar and bring to a boil, let it cool down. Dice the cucumber (1x1 cm) and let it marinate in the syrup for half a day. Drain and put aside.

Beurre monté with green aniseed:
Heat a bit of water. Add the butter piece by piece and let it melt while constantly whipping the mixture. Stir this "beurre monté" with 6 g aniseed until creamy. Leave to marinate in a cold location.
Reduce the vegetable stock together with 2 g aniseed. Add the cream and reduce once more to half the liquid.Carefully add the butter and season to taste. Strain through a sieve and put aside.

Turbot:
Mix the creamy, lightly salted butter with the aniseed powder and put aside.
Season the turbot filets and place into a sous vide bag together with a nut size piece of aniseed butter. Do not vacuum with too much pressure, the fish must not be crushed.
Place the sous vide bag into 83 °C hot water for 1 minute. Then cook the fish in the fusionchef sous vide water bath at 52 °C for 10 minutes.
Remove the fish from the bag as soon as it is cookedt.

Serve & garnish:
Place an egg-shaped dumpling of cucumber puree and 3 dice of marinated cucumber on a plate.
Put the trubot on the plate and garnich with sauce. Decorate with fennel blossoms and aniseed powder.