Grilled turbot with teriyaki sauce

Low calories and lots of omega-3s in the Atlantic turbot grown by Peskanova, which Ricardo Sanz offers on the grill and with a delicious Teriyaki sauce can give a touch of brilliance and ease to these parties for those who bet on different or foreign dishes in Christmas.

Chef: Ricardo Sanz

He was born in Madrid, but due to his culinary skills he was able to be born in Tokyo.

Ingredients

• Composition for Teriyaki sauce
• 250 ml soy sauce
• 500 ml Sake
• 200 g. Atlantic turbot, bred by Peskanova
• 100 ml Teriyaki sauce
• 100 ml of marinade
• 10 pieces of snow peas
• 4 cherry tomatoes
• Ingredients for the marinade
• 125 ml Sake
• 250 ml soy sauce
• 125 ml Mirim
• 10 g grated ginger
• 250 g of sugar

Preparation

How to make Teriyaki sauce

1. We put a pot on the fire with sake to light it and burn the alcohol.
2. When the flame does not come out, add the soy sauce and sugar.
3. With heating to a minimum, allow it to decrease until it reaches 107 ° C.

How to cook Snow Peas

1. Square the pea by cutting off the edges, blanching it and cooling it with water and ice.

How to cut a turbot

1. We cut a piece of 250 g Atlantic turbot, grown by Peskanova, and put it in a vacuum bag with the marinade.

How to finish and assemble the dish

1. Place the evacuated turbot, with the marinade products, in a water bath at 65 ° C for 7 minutes.
2. We take it out of the vacuum, paint one face with Teriyaki sauce and put it on the grill.
3. The grill will be strong, so we will paint the turbot with the sauce as we rotate it every 30 seconds.
4. We’ll get it in two minutes.
5. We will grill the cherry tomatoes by painting them with Teriyaki sauce and finally we will stew the snow peas in a pan with a drop of olive oil.
6. Put everything on a plate.

Now is your time.
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