Turbot with Saffron Broth and Charred Vegetables

Cook this delicious and richly flavored dish with Neovide - there's no need for water or bags. You can achieve the perfect level of doneness for the fish fillets and even bring the fish broth to a boil directly in Neovide! Get ready to embark on a gastronomic journey with Turbot with Saffron Broth and Charred Vegetables, and let Neovide be your sous chef in this culinary adventure.

Mode: Neovide

Cooking temp: 55°C/ 131°F

Cooking time: ≈35min

Difficulty: Moderate

INGREDIENTS FOR 2 PORTIONS

For the turbot:
400 g turbot fillets
200 g fish stock
1 tbsp butter 
Pinch of saffron threads
1 shallot, chopped
Salt to taste
Black pepper to taste 

For the charred vegetables:
4 baby corn
6 baby carrot
4 Radishes
4 broccolini
1 garlic clove, chopped
Extra virgin olive oil
Salt to taste

DIRECTIONS

For the turbot:
1.    Season the turbot fillets with salt a pepper.
2.    Place the fillets in the Neovide chamber along with the bones, butter, saffron, chopped shallot, and fish stock.
3.    Insert the probe thermometer into the center of the thickest turbot fillet. Set the Neovide cooker to 55ºC and let it cook with the Neovide function. 

For the charred vegetables:
1.    Cut the vegetables into bite-size pieces if needed.
2.    Heat a large skillet over high heat. Once hot, add the olive oil.
3.    Once the oil is hot, add vegetables and season with salt and pepper. Cook, stirring occasionally until the vegetables are charred in spots and tender.
4.    Stir in the garlic and cook for a few seconds until fragrant.

When the turbot is ready, remove the fillets from the Neovide cooker and bring the broth to a boil with the mild sear function at 210ºC. Then plate the fish and garnish with the charred vegetables. Pour generously the hot broth over the turbot.

TIPS:
Adding some capers to the recipe will make it even more interesting.  The tangy and briny flavor of the capers can add a nice contrast to the rich and oily flavor of turbot.