with Tomato Basil Compote and Zucchini
Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish.
Courtesy of Chef Jason Wilson (Crush, Seattle WA)
Serves 4
INGREDIENTS
For the halibut
- 4 (5 ounce/150 g) halibut fillets, fresh and boneless
- 2 to 3 tablespoons (30 to 45 ml) kosher or sea salt, divided use
- 1/3 cup (80 ml) fish (or vegetable) stock
- 3 tablespoons (15 ml) butter
- 15 threads Spanish saffron
- 1 tablespoon (15 ml) orange zest, chopped well
- 3 tablespoons (45 ml) extra virgin olive oil, divided use
- 1 tablespoon (15 ml) finely chopped garlic
- 2 tablespoons (30 ml) finely chopped shallots
- 2 tablespoons (30 ml) water
For the tomato compote
- 1/2 cup (120 g) fresh cherry tomatoes, sliced in half lengthwise
- 3 tablespoons (45 ml) fresh chopped basil
- 1/2 teaspoon (7.5 ml) ground black pepper
- 1 tablespoon (15 ml) orange zest, chopped well
For the zucchini
- 2 whole green zucchini
- 1 tablespoon (15 ml) chopped mint
- 1 teaspoon (5 ml) lemon zest
- 1 tablespoon (5 ml) chopped parsley
- 2 tablespoons (30 ml) minced chives (for garnish)
INSTRUCTIONS
- Fill and preheat the SousVide Supreme to 140F/60C.
- Cut the halibut into thick, even cubes, season it with a little salt, and set aside.
- In a saucepan over low heat, simmer the fish stock, butter, saffron, orange zest, and a pinch of salt and whisk for 3 minutes.
- Put the fillets, two to a pouch, into small (quart/0.9 liter) cooking pouches and pour the saffron and butter mixture over the fish, dividing it evenly between the pouches.
- Vacuum seal the pouches and set aside.
- In a saucepan over medium high heat, warm 2 tablespoons (30 ml) of the olive oil; toast the garlic in the oil until golden, then add the shallots and water and cook for 3 to 4 minutes.
- Add the tomatoes, basil, black pepper and orange zest to the saucepan and stir to combine. Remove from heat and set aside to cool.
- Put the tomato mixture into a small (quart/0.9 liter) cooking pouch, vacuum seal, and set aside.
- Trim the ends from the zucchini and season with the remaining olive oil, a bit of salt, the lemon zest and parsley.
- Put the zucchini into a small (quart/0.9 liter) cooking pouch and vacuum seal.
- Submerge all the pouches in the water oven and set the timer for 12 minutes.
- Remove the zucchini and tomato compote pouches and reset the timer for 5 minutes to finish cooking the fish.
- Meanwhile, using a vegetable peeler, make ‘ribbons’ of zucchini and toss them with the residual liquid from the cooking pouch. Fold the ribbons and arrange them on the serving plate.
- Remove the fish and plate it on a bed of zucchini ribbons, topped with the tomato compote and a sprinkling of fresh chives.
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