Ingredients
- 1 turbot, about 2 kg
- 2 limes
- 2 lemons
- 1 orange
- 200 g fresh ginger
- 5 litres olive oil
- Salt, pepper, Espelette pepper
This recipe can used for any kind of fish: cod, salmon, John Dory
Preparation
- Remove the fillets from the fish or cut it into steaks (the cooking process is the same either way).
- Zest the lemons and limes, then mix the grated zests together.
- Season the fish with the lime and lemon zests, salt, pepper and Espelette pepper.
- Then wrap the fi shin clingfilm and leave for about an hour so that the lemon and lime zests infuse the fish.
- Peel the ginger and cut it into small pieces. Pour the olive oil into a medium sized pan with the ginger and heat it to a temperature of 58 °C.
- Remove the clingfilm, then gently plunge the turbot in the oil. Cook for 10 to 12 minutes, keeping the oil at 58°C.
- Stick a toothpick in the fish and if there is no resistance, it is cooked. (This tip works for any kind of fish, regardless of the way it is cooked.)
- Once the fish is cooked, carefully remove it from the oil.
- Serve at once or put it in the refrigerator. Fish prepared in this way can be eaten hot or cold.
- It can be served with an orange flavoured fennel salad, whose aniseed flavour and fresh taste go extremely well with this dish.
Food and Wine
pairing
Jean-Claude Mas l’Artisan,
Le Chardonnay,
IGP Pays d’Oc
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