CHAPTER 8

Sous Vide Fish and Seafood

Poached Halibut

Preparation time: 10 minutes + inactive time

Cooking time: 30 minutes

Servings: 2

Ingredients:

-         2 5oz. halibut fillets

-         1/3 cup sea salt

-         1/3 cup sugar

-         ¼ cup Vin Jaune

Sauce:

-         ½ cup Vin Jaune

-         ¾ cup chicken stock

-         1 cup unsalted butter

-         2 tablespoon chopped chives

-         Salt, to taste

Directions:

1. Preheat Sous Vide cooker to 132F.
2. Sprinkle the fish fillets with salt and sugar. Place aside minutes.
3. Place the halibut fillets into separate Sous Vide bags. Add Vin Jaune.
4. Vacuum seal the bags and submerge in water.
5. Cook the fish 30 minutes.

Finishing steps:

1. Make the sauce; simmer Vin Jaune and chicken stock in a saucepan until reduced by half.
2. Add the butter and whisk until sauce-like consistency. Season to taste.
3. Remove the fish from the bags and arrange on a plate.
4. Drizzle with sauce and sprinkle with chives.
5. Serve.

Nutrition Facts/per serving

Calories 575

Total Fat 47.5g 61

Total Carb 33.8g

Dietary Fiber 0.1g

Protein 30.2g