Sous Vide Turbot

Turbot, a saltwater fish, is similar in many ways to halibut, but it’s much more forgiving in the kitchen. In fact, it’s so tender after 30 minutes in the Anova Sous Vide Precision Cooker that you’ll need to be very careful when searing the skin — otherwise it might fall apart!

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 132F / 55.6C

Ingredients

• 2 (6-ounce) skin-on turbot filets
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• Capers, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 132°F (55°C).
2. Season the turbot with salt and pepper and place in a large zipper lock or vacuum seal bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the turbot from the bag and pat very dry with paper towels.
2. Heat the remaining tablespoon olive oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the turbot. Sear for 1 minute on each side. Transfer to a serving plate and garnish with capers. Serve.