Baked Turbot with Pil Pil

38 mins
Serves 1
tiktok.com

Directions

  1. 1Remove the fins from the turbot.
  2. 2Remove the fins from the turbot.
  3. 3Remove the fins from the turbot.
  4. 4Make a cut between the bones and the meat, leaving the fatty area.
  5. 5Make a cut between the bones and the meat, leaving the fatty area.
  6. 6Make a cut between the bones and the meat, leaving the fatty area.
  7. 7Season the turbot with a little salt, on both sides.
  8. 8Season the turbot with a little salt, on both sides.
  9. 9Season the turbot with a little salt, on both sides.
  10. 10Add a little water to the baking dish.
  11. 11Add a little water to the baking dish.
  12. 12Add a little water to the baking dish.
  13. 13Cover the turbot with silver paper, ensuring it is well sealed.
  14. 14Cover the turbot with silver paper, ensuring it is well sealed.
  15. 15Cover the turbot with silver paper, ensuring it is well sealed.
  16. 16Bake the turbot at 170 degrees Celsius for 35 minutes.
  17. 17Bake the turbot at 170 degrees Celsius for 35 minutes.
  18. 18Bake the turbot at 170 degrees Celsius for 35 minutes.
  19. 19While the turbot is baking, laminate two garlic cloves into chubby sheets.
  20. 20While the turbot is baking, laminate two garlic cloves into chubby sheets.
  21. 21While the turbot is baking, laminate two garlic cloves into chubby sheets.
  22. 22Pour the necessary olive oil into a pan.
  23. 23Pour the necessary olive oil into a pan.
  24. 24Pour the necessary olive oil into a pan.
  25. 25Add the raw laminated garlic and a couple of chili peppers to the oil.
  26. 26Add the raw laminated garlic and a couple of chili peppers to the oil.
  27. 27Add the raw laminated garlic and a couple of chili peppers to the oil.
  28. 28Heat the oil over very slow fire until the garlic is boiling super slowly.
  29. 29Heat the oil over very slow fire until the garlic is boiling super slowly.
  30. 30Heat the oil over very slow fire until the garlic is boiling super slowly.
  31. 31Turn off the fire and let the residual heat infuse the scent of the garlic and the spiciness of the chili pepper.
  32. 32Turn off the fire and let the residual heat infuse the scent of the garlic and the spiciness of the chili pepper.
  33. 33Turn off the fire and let the residual heat infuse the scent of the garlic and the spiciness of the chili pepper.
  34. 34Once the turbot is baked, remove it from the oven and let it rest for about 3 minutes.
  35. 35Once the turbot is baked, remove it from the oven and let it rest for about 3 minutes.
  36. 36Once the turbot is baked, remove it from the oven and let it rest for about 3 minutes.
  37. 37Uncover the turbot.
  38. 38Uncover the turbot.
  39. 39Uncover the turbot.
  40. 40Cut along the center line and skirt around the edges to break the skin.
  41. 41Cut along the center line and skirt around the edges to break the skin.
  42. 42Cut along the center line and skirt around the edges to break the skin.
  43. 43Cut through the head.
  44. 44Cut through the head.
  45. 45Cut through the head.
  46. 46Use a spoon to separate the meat from the bone.
  47. 47Use a spoon to separate the meat from the bone.
  48. 48Use a spoon to separate the meat from the bone.
  49. 49Plate the turbot.
  50. 50Plate the turbot.
  51. 51Plate the turbot.
  52. 52Collect the collagen released by the turbot during resting.
  53. 53Collect the collagen released by the turbot during resting.
  54. 54Collect the collagen released by the turbot during resting.
  55. 55Sneak all the collagen into a small container.
  56. 56Sneak all the collagen into a small container.
  57. 57Sneak all the collagen into a small container.
  58. 58Add a little bit of the collagen and olive oil at the same time into a strainer.
  59. 59Add a little bit of the collagen and olive oil at the same time into a strainer.
  60. 60Add a little bit of the collagen and olive oil at the same time into a strainer.
  61. 61Emulsify the pil pil sauce by moving the strainer back and forth.
  62. 62Emulsify the pil pil sauce by moving the strainer back and forth.
  63. 63Emulsify the pil pil sauce by moving the strainer back and forth.
  64. 64Serve the turbot with its pil pil sauce.
  65. 65Serve the turbot with its pil pil sauce.
  66. 66Serve the turbot with its pil pil sauce.

Ingredients

  • 1 turbot
  • 1 turbot
  • 1 turbot
  • salt
  • salt
  • salt
  • water
  • water
  • water
  • 2 garlic cloves, laminated
  • 2 garlic cloves, laminated
  • 2 garlic cloves, laminated
  • olive oil
  • olive oil
  • olive oil
  • chili peppers
  • chili peppers
  • chili peppers

Equipment

ovensilver paperspoonstrainer

Tips

  • Remove the turbot fins.
  • Leave the fatty area of the turbot to provide collagen for the pil pil.
  • Confit the garlic and chili peppers in olive oil over very low heat, then turn off the heat and let the residual heat infuse the flavors.
  • Rest the baked turbot for 3 minutes to release collagen.
  • Use a strainer to emulsify the pil pil sauce.
  • You can create 1,000 versions with different oils or garrisons, or by adding white wine.