Tag Archives: sous vide turbot

Chef Raymond Blanc’s “Grilled” Turbot

With Caramelised Fennel and Red Wine Sauce Courtesy of Chef Raymond Blanc Serves 4 INGREDIENTS For the turbot 4 (5 ounce/150g) turbot steaks, cut through the bone 3 pinches (3 g) sea salt 2 pinches (2 g) white pepper, freshly ground For the fennel flames 1 small fennel bulb, cut into quarters through the root 1 clove garlic, crushed 1 pod star anise 2 pods cardamom 2 pinches (2 g) salt 1 pinch (1 g) black pepper For the red wine sauce 4 ounces (120g) flat fish bones, chopped to 1-1/2 inches (3 cm) 2 tablespoons (28 g) butter, unsalted … Read More