60 min Cook Time:
10 min Ready Time:
1 hour, 10 min
- 4 pcs. turbot, 80 g each
- 100 g lightly salted butter
- 1 g ground, green aniseed
- 1 cucumber
- 2 g green aniseed
- 1 cucumber
- 90 ml white balsamic vinegar
- 80 g sugar
- Fleur de sel
- 200 g sweet butter
- 8 g green aniseed
- 50 ml cream
- 50 ml vegetable stock
- Fennel blossoms (if desired)
- Aniseed powder
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.
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 aniseeds :
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.
Mix the creamy, lightly salted butter with the aniseed powder and put aside.
Season the turbot filets and place into a vacuum 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 bag into 181 °F / 83°C hot water for 1 minute. Then cook the fish in the fusionchef water bath at 126 °F / 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.
This recipe was generously provided by Anne-Sophie Pic.