Turbot with oysters sous vide

  • Sous Vide Steinbutt mit Austern
Marc Rennhack
Cooking time:
21 minutes
Level of difficulty:

For 4 servings

Turbot (sous vide):
0.5 kg turbot fillet
0.1 l unroasted sesame oil
0.030 l low-sodium soy sauce
4 leaves of Thai basil

Oysters (sous vide):
4 fresh oysters (Gillardeau oysters)

Asparagus (sous vide):
4 stalks of fresh asparagus
Low-sodium soy sauce

1 ripe kiwi
Sesame oil

0.2 l asparagus water
Soy sauce
Sesame oil

Crème of kiwi and sour cream:
4 ripe kiwis (cold)
0.050 kg sour cream (cold)

Cucumber rolls
Bronze fennel


Turbot (sous vide):
Clean and wash the fresh turbot fillet and cut it into four pieces.
Place the pieces of turbot in four small shrink vacuum bags and vacuum them with the soy sauce, sesame oil and Thai basil. Cook them at 52 °C in the fusionchef sous vide water bath for 7 minutes.

Oysters (sous vide):
Open the oysters carefully with an oyster knife and place them with the oyster water in a small bowl. Clean the cut-out oysters with clear water and let them dry on a paper towel. Pass the oyster water through a micro sieve.

Place the oyster flesh in 4 small shrink vacuum bags, add the oyster water and vacuum them. Cook the oysters at 42 °C in the fusionchef sous vide water bath for 4 minutes. Let them cool in ice water.

Asparagus (sous vide):
Peel the asparagus stalks and cook them in slightly salted water for 10 minutes.
Blanch them with ice water and dry them off. Place the asparagus in a shrink vacuum bag, add a bit of low-sodium soy sauce, and vacuum. Cook them at 65 °C in a fusionchef sous vide water bath for 10 minutes.

Cut the kiwi into pieces and brush them with sesame oil.

Reduce the asparagus water to 0.15 l. Season to taste with soy sauce, sesame oil and Yuzu.

Crème of kiwi and sour cream:
Peel the kiwis and fillet them until only the green pulp remains. Place the kiwi and the sour cream in a small shaker and mix well. Season with a bit of salt and sugar, and pass through a fine sieve.

Place everything together with the cucumber rolls and the fennel as shown on the picture.

This recipe was generously provided by Marc Rennhack.