Tag Archives: sous vide seafood

King Salmon – Simple and Delicious

Courtesy of Jason Wilson (Crush, Seattle, WA) INGREDIENTS 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember to have scales removed) 1 1/2 teaspoons (7.5 ml) kosher salt 4 slices fresh lemon 2 tablespoons (28 g) unsalted butter, cut into four pats DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 126F/52C. Season the salmon evenly with kosher salt and top each portion with a lemon slice and a pat of the butter. Put the portions into cooking pouches (two portions per pouch) and vacuum seal on Gentle setting, if … Read More

Salmon with Caramelized Lemon Chili Maple Syrup Glaze

Courtesy of Clarks Maple Syrup, as featured in Female First Serves: 4 INGREDIENTS  4 (2 ½ ounce/60g portions) fresh salmon fillet, scaled 1 ½ tablespoons (25g) spiced sea salt 1 ½ tablespoons (20g) castor sugar 1 2/3 cups (250g) leeks chopped 3 tablespoons plus 1 teaspoon (50ml) double cream 4 tablespoons (10g) freshly chopped curly parsley 1 small red chili 1 lemon, finely zested 4 ounces (150g) maple syrup 2 lemons, halved and caramelized, for garnish if desired DIRECTIONS Combine the sea salt and sugar and generously season the fish fillets; cover and refrigerate to marinate for 2 hours Fill … Read More

Creamy Salmon and Orange Pasta with Mixed Herbs

Courtesy of Karen Booth (Lavender and Lovage) Serves 4 INGREDIENTS 12 ounces (350 g) penne pasta 2 (5 ounce/350 g portions) sous vide cooked (warm) salmon fillets (instructions below) 1 orange, for zest only 1 tablespoon (15 ml) chopped fresh parsley 1 tablespoon (15 ml) chopped fresh chives 4 ½ tablespoons (50 g) grated Parmesan cheese, plus extra for passing 4 tablespoons (60 ml) crème fraiche DIRECTIONS In a large pot of boiling water, cook the pasta according to package instructions. Flake the salmon and assemble all remaining ingredients (except the crème fraiche) in a bowl, ready to add to … Read More

Ahi Poached in Duck Fat L’Orange with Caramelized Figs

Courtesy of Linda Miller Nicholson, SaltySeattle.com Serves 4 INGREDIENTS 1 pound (454 g) block sushi-grade ahi tuna (COLD) Kosher salt and pepper 4 tablespoons (57 g) duck fat, solid 2 organic oranges, one for juice and zest, one for slices 2 tablespoons (30 ml) honey 1 tablespoon (15 ml) champagne vinegar 4 figs, quartered ¼ cup (60 ml) duck stock (use chicken, if duck is not on hand) DIRECTIONS Fill and preheat SousVide Supreme water oven to 138F/59C Pat the tuna dry and season it with salt and pepper. Put the tuna into a cooking pouch along with duck fat … Read More

Calamari Fra Diavolo with Squid Ink Pasta

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 The perfect dinner for a Spooky Halloween evening! INGREDIENTS For the squid: 1 pound (453 g) cleaned squid, separate tubes from tentacles 1 cup (237 ml) extra virgin olive oil, divided ½ teaspoon (2.5 ml) Aleppo chili pepper, or your favorite, divided 4 cloves garlic, peeled and crushed Sea salt and freshly ground black pepper, to taste For the pasta: Note: For homemade pasta, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). You can substitute 1 pound (454 g) commercially … 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

Achiote Rubbed SousVide Salmon

with Chorizo Arepa, Poblano Chile Sauce and Mango Salsa Courtesy of Chef Lenard Rubin Serves 4 INGREDIENTS For the salmon 4 small salmon filets, about 1/2-inch (1.5 cm) thick 1 cup Achiote Rub (recipe follows) 4 tablespoons (60 ml) olive oil 4 each Chorizo Arepa, warm (recipe follows) 1 teaspoon (5 g) unsalted butter 20 asparagus spears 1 cup (240 ml) Poblano Sauce, warm (recipe follows) 1 cup Mango Salsa (recipe follows) Salt and ground black pepper, to taste For the achiote rub 3/4 cup (90 g) ground achiote (annatto) 1 tablespoon (15 ml) sherry vinegar 2 cloves garlic, peeled … 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

Jambalaya Sous Vide

It’s Mardi Gras, so as they say in Nawlins: laissez les bon temps rouler! What better way to celebrate than with one of the signature dishes of the Louisiana bayou’s world famous cuisine: Jambalaya. Filled with chicken and seafood and Cajun flavor, it’ll taste like you worked all day. We’ll keep your secret that the SousVide Supreme did most of the work for you! Serves 4 (to multiply, make multiple pouches) INGREDIENTS For the chicken 4 ounces (115 g) chicken, diced 12 medium shrimps, peeled, deveined and chopped 1 tablespoon (15 ml) Creole seasoning 1/4 teaspoon (1.25 ml) salt (or … Read More