2 small bunches of parsley
200g small, waxy potatoes
100g parsley root
100g white mushrooms
1 tsp sugar Salt
- Wash the parsley and pick the leaves from the stalks. Wash the potatoes and the vegetables, peel if necessary and finely chop or slice all of them.
- Boil the vegetables with the Riesling, sugar and salt, and simmer for 5 minutes. Pour the liquid into a deep baking tray and sprinkle with the parsley.
- Slit the turbot along the backbone and place the vegetables on top. Insert the core temperature sensor at an angle at the beginning of the cut, pointing towards the head.
- Place the fish on shelf level 2 on Steam setting 2 and cook at 125°C until the core temperature of 68°C is reached.
- Remove the skin and loosen the top two fillets with a spatula or cake server.
- Carefully lift out the backbone from the tail end and remove, then loosen the bottom two fillets in the same way, making sure that the outer small bones remain at the edge of the fins.
Serve on warm, shallow serving plates, arranging the fillets on top of the vegetables. Spoon over the Riesling reduction from the baking dish.
This recipe would work with flounder, brill or any flat fish of 1kg or more. By measuring the core temperature, cooking will be timed just right every time.