When you’re working with a delicate, high-quality fish like turbot (or its close cousin, brill), the last thing you want to do is overcook it. That’s where sous vide comes in. This gentle, precise ...

In a 2-quart saucepan, bring 1 quart water to a boil over high heat. Add the coarse sea salt and the peas and blanch, uncovered, for 2 minutes, counting from when the water comes back to a boil. Taste ...

Turbot 1 kg intero (già eviscerato) Extra virgin olive oil q.b. Fine salt q.b. Black pepper q.b. To prepare the baked turbot, first preheat the oven to 392°F. Clean the asparagus by removing the ...