{"id":10087,"date":"2022-02-02T15:04:55","date_gmt":"2022-02-02T15:04:55","guid":{"rendered":"https:\/\/paulmas.com\/news\/marinated-turbot-cooked-in-olive-oil-with-ginger\/"},"modified":"2022-09-30T09:55:26","modified_gmt":"2022-09-30T09:55:26","slug":"marinated-turbot-cooked-in-olive-oil-with-ginger","status":"publish","type":"post","link":"https:\/\/www.paulmas.com\/en\/recipe\/marinated-turbot-cooked-in-olive-oil-with-ginger\/","title":{"rendered":"Marinated turbot cooked in olive oil with ginger"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; custom_padding_last_edited=&#8221;on|phone&#8221; disabled_on=&#8221;on|on|on&#8221; admin_label=&#8221;Header&#8221; _builder_version=&#8221;4.18.0&#8243; use_background_color_gradient=&#8221;on&#8221; background_color_gradient_type=&#8221;circular&#8221; background_color_gradient_direction_radial=&#8221;bottom right&#8221; background_color_gradient_stops=&#8221;rgba(0,0,0,0.5) 30%|#000000 100%&#8221; background_color_gradient_overlays_image=&#8221;on&#8221; 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quote_text_shadow_style__hover=&#8221;none&#8221; quote_text_shadow_style__hover_enabled=&#8221;none&#8221; quote_text_shadow_color__hover=&#8221;rgba(0,0,0,0.4)&#8221; quote_text_shadow_color__hover_enabled=&#8221;rgba(0,0,0,0.4)&#8221; text_orientation__hover=&#8221;left&#8221; text_orientation__hover_enabled=&#8221;left&#8221; header_2_font_size__hover=&#8221;26px&#8221; header_2_font_size__hover_enabled=&#8221;26px&#8221; header_2_letter_spacing__hover=&#8221;0px&#8221; header_2_letter_spacing__hover_enabled=&#8221;0px&#8221; header_2_line_height__hover=&#8221;1em&#8221; header_2_line_height__hover_enabled=&#8221;1em&#8221; header_2_text_shadow_style__hover=&#8221;none&#8221; header_2_text_shadow_style__hover_enabled=&#8221;none&#8221; header_2_text_shadow_color__hover=&#8221;rgba(0,0,0,0.4)&#8221; header_2_text_shadow_color__hover_enabled=&#8221;rgba(0,0,0,0.4)&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<ol>\n<li>Remove the fillets from the fish or cut it into steaks (the cooking process is the same either way).<\/li>\n<li>Zest the lemons and limes, then mix the grated zests together.<\/li>\n<li>Season the fish with the lime and lemon zests, salt, pepper and Espelette pepper.<\/li>\n<li>Then wrap the fi shin clingfilm and leave for about an hour so that the lemon and lime zests infuse the fish.<\/li>\n<li>Peel the ginger and cut it into small pieces. Pour the olive oil into a medium sized pan with the ginger and heat it to a temperature of 58 \u00b0C.<\/li>\n<li>Remove the clingfilm, then gently plunge the turbot in the oil. Cook for 10 to 12 minutes, keeping the oil at 58\u00b0C.<\/li>\n<li>Stick a toothpick in the fish and if there is no resistance, it is cooked. (This tip works for any kind of fish, regardless of the way it is cooked.)<\/li>\n<li>Once the fish is cooked, carefully remove it from the oil.<\/li>\n<li>Serve at once or put it in the refrigerator. Fish prepared in this way can be eaten hot or cold.<\/li>\n<li>It can be served with an orange flavoured fennel salad, whose aniseed flavour and fresh taste go extremely well with this dish.<\/li>\n<\/ol>\n<p>[\/et_pb_text][et_pb_divider show_divider=&#8221;off&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; height=&#8221;71px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_button button_url=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/Marinated-turbot-cooked-in-olive-oil-with-ginger.pdf&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;Download the recipe&#8221; button_alignment=&#8221;center&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_text_size_tablet=&#8221;&#8221; button_text_size_phone=&#8221;15px&#8221; button_text_size_last_edited=&#8221;on|phone&#8221; 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quote_text_shadow_color__hover_enabled=&#8221;rgba(0,0,0,0.4)&#8221; text_orientation__hover=&#8221;left&#8221; text_orientation__hover_enabled=&#8221;left&#8221; header_2_font_size__hover=&#8221;26px&#8221; header_2_font_size__hover_enabled=&#8221;26px&#8221; header_2_letter_spacing__hover=&#8221;0px&#8221; header_2_letter_spacing__hover_enabled=&#8221;0px&#8221; header_2_line_height__hover=&#8221;1em&#8221; header_2_line_height__hover_enabled=&#8221;1em&#8221; header_2_text_shadow_style__hover=&#8221;none&#8221; header_2_text_shadow_style__hover_enabled=&#8221;none&#8221; header_2_text_shadow_color__hover=&#8221;rgba(0,0,0,0.4)&#8221; header_2_text_shadow_color__hover_enabled=&#8221;rgba(0,0,0,0.4)&#8221;]<\/p>\n<h2><\/h2>\n<p style=\"text-align: center;\">Jean-Claude Mas l&#8217;Artisan,<\/p>\n<p style=\"text-align: center;\">Le Chardonnay,<\/p>\n<p style=\"text-align: center;\"><span>IGP Pays d\u2019Oc<\/span><\/p>\n<p>[\/et_pb_text][et_pb_divider show_divider=&#8221;off&#8221; 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This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Marinated turbot cooked in olive oil with ginger - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/en\/recipe\/marinated-turbot-cooked-in-olive-oil-with-ginger\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marinated turbot cooked in olive oil with ginger - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"Marinated turbot cooked in olive oil with gingerIngredients&nbsp; 1 turbot, about 2 kg 2 limes 2 lemons 1 orange 200 g fresh ginger 5 litres olive oil Salt, pepper, Espelette pepper This recipe can used for any kind of fish: cod, salmon, John DoryPreparation Remove the fillets from the fish or cut it into steaks [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.paulmas.com\/en\/recipe\/marinated-turbot-cooked-in-olive-oil-with-ginger\/\" \/>\n<meta property=\"og:site_name\" content=\"Les Domaines Paul Mas\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-02T15:04:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-30T09:55:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/Journal-le-Luxe-Rural-Les-Domaines-Paul-Mas-Recettes.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"667\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Amandine Nelson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amandine Nelson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"16 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.paulmas.com\/en\/recipe\/marinated-turbot-cooked-in-olive-oil-with-ginger\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/recipe\/marinated-turbot-cooked-in-olive-oil-with-ginger\/\"},\"author\":{\"name\":\"Amandine Nelson\",\"@id\":\"https:\/\/www.paulmas.com\/#\/schema\/person\/012db7883b4360594dc5217f4bcfff47\"},\"headline\":\"Marinated turbot cooked in olive oil with 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