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Cured Turbot

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Preparation info
  • Makes

    6 × 100 g

    portions
    • Difficulty

      Easy

Appears in
Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

  • About

Ingredients

  • 100 g sea salt
  • 1 kg water
  • 1 fillet of turbot

Method

Dissolve the salt in the water. Place the turbot fillet in the cure for 20 minutes, then remove it and place on a clean tea towel to dry in the fridge for 3 hours.

Portion the turbot into 100g pieces.

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