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Recipe: Turbot Fillets

culinaryteam

Go to the Recipe: Turbot Fillets

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John_C_9688

100%

the doneness/texture may be slightly different but if you control your re-cook temp to slightly lower than the original cooking temp it shouldnt be a problem. Just make sure after the initial cooking that you ice the fish down really well and fast to avoid spoiling the fish.

chris_meenan_990711

Can you cook the fish sous vide then chill it and reheat it the next day?

saimir_cobani_822430

hi guys very good job thanks even for the you tube videos,just a question wich brand if knives are u using 😉im a blade fan

brian_martin2001

@Nell Welch spam

Arif_Resto_821343

I think this is about the type of fish you want to cook because this kind of fish is nothing in my home state but this recipe is very applicable to be tried. For the additional opinion, the material and kitchen equipment is not difficult enough to be found. I just follow this with antoher type of fish.