Tag Archives: sous vide fish

Cranberry-BBQ Salmon Sous Vide

Recipe and photographs courtesy of Liz Harris (Floating Kitchen) Serves 2 INGREDIENTS 2 ( 5-ounces/145 g each) boneless salmon fillets (skin on or off) Fresh cilantro, chopped, for garnish For the marinade 2 tablespoons (30 ml) cranberry sauce (pureed if chunky) 2 tablespoons (30 ml) BBQ sauce 1 tablespoon (15 ml) extra-virgin olive oil 1 tablespoon (15 ml) cranberry juice 1 teaspoon (5 ml) fresh lime juice 1/8 teaspoon (0.6 ml) salt DIRECTIONS In a wide, shallow bowl, stir together marinade ingredients. Remove about 1½ tablespoons (20 ml) of the marinade and reserve it for step 8. Add the salmon … Read More

Confit of Cod

…with Red Pepper Piperade and Crispy Parma Ham Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4 as an appetizer, 2 as a main INGREDIENTS For the cod 1 pound (450 g) cod loin, taken from the centre cut sea salt, as required (Maldon if you have it) 6 ½ ounces (200 ml) vegetable oil or any other neutral, unflavored oil 2 tablespoons (30 ml) olive oil 4 slices parma ham, very very thin For the piperade 2 tablespoons (30 ml) olive oil 3 red bell peppers, stemmed, seeded, and finely chopped 1 orange or yellow bell pepper, stemmed, seeded, … Read More

Oil-poached Fish (Italian Christmas Dish)

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 Traditional fare for the Italian celebration of the Night of the Seven Fishes. INGREDIENTS For the tomato salsa 3 plum tomatoes, about 1-¼ cups (200g), sliced 1 clove garlic, peeled and crushed 1 teaspoon (5ml) olive oil 1 teaspoon (5ml) balsamic vinegar 1/4 teaspoon (1.2ml) smoked paprika Salt and pepper, to taste For the olive and peppers 1 small onion, peeled and diced 1/3 cup (50g) sliced black olives 1 teaspoon (5ml) finely chopped fresh rosemary 1/3 cup (40g) chopped roasted red peppers (jarred is fine) Pinch red pepper flakes Salt … Read More

Fish Tacos

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 (multiplies easily) INGREDIENTS For the fish 1 pound (455 g) thick, flaky fish, such as cod/ halibut/ mahi mahi Pinch salt and pepper ¼ teaspoon (1.25 ml) chili powder 1 teaspoon (5 ml) freshly chopped cilantro (coriander) For the onions 1/2 large red onion, peeled and thinly sliced (about ¾ cup/80 g) 1 tablespoon (15ml) white wine vinegar Pinch salt and pepper 1 teaspoon (5ml) freshly chopped cilantro (coriander) For the sour cream 1/3 cup (79 ml) sour cream 1 teaspoon (5 ml) chipotle, Cholula, Tabasco, or your favorite hot sauce … Read More

Smoked Haddock and Poached Egg

Courtesy of Dominic Franks (Belleau Kitchen) Serves 2 INGREDIENTS 2 fillets smoked haddock 1 lemon, sliced 1 handful lemon thyme freshly ground pepper 2 large free range eggs olive oil Fill and preheat the SousVide Supreme water oven and set to 140F/60C. Put each haddock fillet into a cooking pouch; add a slice of lemon, a sprinkling of lemon thyme, and a glug of olive oil and vacuum seal the pouch on gentle setting, if available or interrupt vacuuming at about 90% evacuation and seal the pouch to avoid crushing the delicate fish. . Submerge the pouches of fish in … Read More

Sous Vide Copper River Salmon

Courtesy of Vivian Peterson of V Top Secret Chef Learn more about this Seattle Sous Vide Cooking class here. Serves 4 INGREDIENTS 4 Salmon fillets, skin and pin bones removed Seasonings of your choice* 1 tablespoon (15 ml) high smoke point oil for searing   INSTRUCTIONS  Fill and preheat the SousVide Supreme to 125F/51.5C. Season the salmon with salt and pepper and the seasonings of your choice; put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 15 to 30 minutes, depending on thickness of the fish, for a medium rare. When the … Read More

Halibut with Citrus Beurre Blanc Sous Vide

Serves: 4 INGREDIENTS 4 (6 ounce/180 gram) halibut fillets 2 tablespoons (1 fl oz/ 30 ml) citrus infused olive oil or 2 tablespoons cold butter (1 oz/ 28 g), cubed 8 thin slices of assorted citrues (grapefruit, lime, lemon, orange) Sea salt   INSTRUCTIONS Fill and preheat the SousVide Supreme to 132F/ 55.5C. Season both sides of the halibut fillets with sea salt. Put the fillets into a small (1 quart/0.9 liter) cooking pouch, place the citrus slices on each side of the fillet. Make sure to leave some room in between each fillet, 2-3 per cooking pouch. Drizzle in the citrus olive oil … Read More

Taste of Summer: Sous Vide Halibut

I’m new to the SousVide Supreme world and I’m quickly falling head over heels in love with this method of cooking!  I recently cooked my first batch of fish….WOW!  I’m not going back to any conventional method for fresh halibut!  The fish melts in your mouth; the texture is delicately cooked through to perfection.  The SousVide Supreme will give you moist and gorgeous fish every time; no more over cooking or under cooking, just set the temperature to whatever you prefer, rare (116 F/47 C), medium rare (126 F/52 C) or medium (140 F/60 C) and set your timer for … Read More

Blueberry Balsamic Reduction

Please note that this is NOT a sous vide but is used to accompany New York Strip Steak Sous Vide.  INGREDIENTS 1 tablespoon (15 ml) olive oil 1/4 cup (56 g) chopped onion 1 garlic clove, peeled and minced 1 cup (200 g) fresh blueberries 1/2 cup (120 ml) balsamic vinegar 1 cup (240 ml) water 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) chopped fresh basil 1 tablespoon (14 g) unsalted butter   INSTRUCTIONS In a large saucepan over medium heat, warm the olive oil. Add the chopped onions and saute … Read More

Chile Lime Salmon Sous Vide

Serves 2 INGREDIENTS For the salmon 1 pound (0.45 kg) filet salmon (about 1-inch/2.5 cm thick), skin and pin bones removed 1 ½ teaspoons (7.5 ml) Maldon sea salt (or Kosher salt) 4 kafir lime leaves 1 Thai red chili, split and seeded 4 slices fresh lemon For Serving Commercially prepared wasabi cream Raspberry Chipotle or Red Pepper Chile Glaze (recipes follow) Pickled Blueberries INSTRUCTIONS Cooking the salmon Fill and preheat SousVide Supreme to 126F/52C. (or your preferred degree of doneness for salmon.) Cut the filet into two similarly sized pieces; season each one lightly with salt or brine beforehand. (We recommend … Read More

Butter Poached Sous Vide Lobster

Serves 2 INGREDIENTS 2 (4 to 5 ounce/115 to 145 g) lobster tails, defrosted, 6 tablespoons (86) unsalted butter, cut into pieces Kosher or sea salt 1 sprig fresh tarragon Fresh lemon wedges for serving   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Remove the meat from the lobster tails in one piece. Arrange the lobster tails side by side in a small (quart/0.9 liter) cooking pouch. Add the butter, a scant pinch of salt, and the tarragon to the pouch and vacuum seal. Submerge the pouch in the water oven to cook for 20 to 30 minutes. … Read More

Lobster Linguini Sous Vide

Courtesy of Pam McKinstry (svkitchen.com) Serves 4 INGREDIENTS For the linguini 4 (4 to 5 ounce/115 to 145 g) lobster tails, defrosted, 4 tablespoons (57 g) unsalted butter, cut into 4 pieces, divided use Kosher or sea salt 3 tablespoons (45 ml) minced fresh tarragon, divided use 12 ounces (340 g) dried linguine 3 tablespoons (45 ml) very finely minced shallot Pinch of red pepper flakes, or to taste ⅓ cup (80 ml) dry white wine ½ cup (120 ml) Cheater’s Lobster Stock (recipe follows) 6 to 8 ounces (170 to 225 g) baby spinach 2 tablespoons (30 ml) crème … Read More