Inspired by our meal at 21212, I tried cooking some slices of turbot slowly.
First problem: get oven to exactly 6oC. Discovered that the dial settings are hotter than they’re marked.
Once I’d sorted that with an oven thermometer (which took 15 minutes to find – we don’t use it that often!), I popped the fish in, neatly parcelled with a tablespoon of wine, herbs and a few peppercorns.
After one hour, the fish was cooked. Finished it off with a little butter on a slow heat in a frying pan for 30 seconds. The result was a little disappointing – it needed far more seasoning. I am guessing the herbs need higher temperatures to release their flavours. The texture of the fish was lovely though. One to refine a little further
Has anyone had the chance to use a water bath – I am sure that’s the way forward!
