For the cooking
Anhydrous glucose (powdered)
• Cut the turbot fillets into squares. Lay out an orange peel and some thyme on each fillet. Boil some leek leaves, then wrap each fillet in 2 leek leaves and keep in place with a piece of string.
• Fill a saucepan with powdered glucose (DO NOT add water). Place it on the heat, melt the sugar and stir vigorously in order to prevent it from caramelizing. Once the temperature of the mixture reaches 180°C, place the turbot rolls inside and «fry» them, making sure that the temperature never exceeds 190°C.
• Use a thermometer to ensure that the core temperature of the fillets reaches 43°C. Remove the turbot rolls from the pan and open them up using a fork and knife or some scissors (careful not to burn yourself), removing the turbot within.
180 g of potatoes
30 g of olive oil
90 g of cooking water from the potatoes
100 g of single cream
200 g fish stock
10 g of cream
100 g of the leeks used in cooking the turbot
Mix the cream and fish stock together, reduce by 1/3, add the leeks, then mix and adjust the seasoning and acidity.
• Garnish the dish with some steam-cooked vegetables, extra virgin olive oil and sea salt.