Tag Archives: sous vide seafood

Chef Raymond Blanc’s “Grilled” Turbot

With Caramelised Fennel and Red Wine Sauce Courtesy of Chef Raymond Blanc Serves 4 INGREDIENTS For the turbot 4 (5 ounce/150g) turbot steaks, cut through the bone 3 pinches (3 g) sea salt 2 pinches (2 g) white pepper, freshly ground For the fennel flames 1 small fennel bulb, cut into quarters through the root 1 clove garlic, crushed 1 pod star anise 2 pods cardamom 2 pinches (2 g) salt 1 pinch (1 g) black pepper For the red wine sauce 4 ounces (120g) flat fish bones, chopped to 1-1/2 inches (3 cm) 2 tablespoons (28 g) butter, unsalted … Read More

Poached Salmon Sous Vide

Courtesy of Sally MacColl of svkitchen.comServes 4   INGREDIENTS For the salmon 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones removed Kosher or sea salt 4 thin leek slices, white part only 4 thin lemon slices 4 fresh dill sprigs 12 whole peppercorns 2 cups (480 ml) fish stock or bottled clam juice 1 cup (240 ml) dry white wine 4 large butter lettuce leaves (for plating) Lemon Mayonnaise (recipe follows) For the lemon mayonnaise 1 cup (240 ml) good quality, store-bought mayonnaise 2 tablespoons (30 ml) fresh lemon juice 2 teaspoons (10 ml) grated … Read More

Shrimp with Vanilla Butter

Courtesy of Tom and Linda Ryalls of SVKitchen.com Serves 4 as an appetizer or 2 as a main course INGREDIENTS 1 vanilla bean 12 ounces (12 large/300 g) shrimp, peeled and deveined 1/4 teaspoon piment d’Espelette (or substitute paprika or cayenne) 1 pinch sea salt 1 pinch pepper 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces Chives, finely minced, optional garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 136F/58C. Split vanilla bean in half and scrape out the seeds. (Retain the pod, if you’d like, and add it to a canister of … Read More

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (zencancook.com) Serves 4 INGREDIENTS For the cured salmon belly 1 pound (454 g) King salmon belly 1/4 cup (60 ml) dark amber maple syrup 1/4 cup (60 ml) soy sauce For the stir-fry and soy ginger vinaigrette 4 ounces (114 g) soy beans, blanched 4 ounces (114 g) boiled peanuts 4 ounces (114 g) shimeji mushrooms pickled eggplant salt and pepper to taste ¼ cup (60 ml) rice vinegar 3 tablespoons (45 ml) maple syrup ¼ cup (60 ml) soy sauce 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated ½ cup (120 … Read More

Gefilte Fish Sous Vide

Courtesy of Chef Yair Feinberg INGREDIENTS 12 slices (5 ounces/150g) white drum, about 1-1/4 inch/3cm Zest of one lemon Zest of one orange 2 tablespoons (30 ml) extra virgin olive oil Salt Ground black pepper For the ‘Gefilte’  1 scant pound (500 grams) white drum filet (without bones and skin) 1 onion, peeled and quartered 2 tablespoons (30 ml) flour 2 egg yolks 1 teaspoon (5 ml) sugar 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarsely ground black pepper For the fish stock  2 pounds (about a kilogram) fish bones and heads 2 tablespoons (30 ml) olive oil … Read More

Halibut Beurre Rouge

…with Shaved Asparagus, Morels, and Heirloom Potatoes Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois Serves 4 Cooking time: 20 minutes INGREDIENTS 4 (6 oz/180 g each) halibut fillets 1 stick (4 oz/113 g) unsalted butter Salt, to taste 4 sprigs thyme For the plating Heirloom Potatoes (recipe follows) Shaved Asparagus with Balsamic Vinaigrette (recipe follows) Morels (recipe follows) Beurre Rouge (recipe follows)   INSTRUCTIONS For the halibut Fill and preheat the SousVide Supreme water oven to 132°F (55.5C). Season the halibut on both sides with salt. Put the fillets, two to a pouch, into small (1 quart/0.9 liter) … Read More

Sea Bass with Edamame

Seabass with Edamame, Endive, and Shimeji Mushrooms Courtesy of Recipe Contest Winner, Arthur Chang INGREDIENTS 1 pound (452 g) sea bass filet (halibut and turbot will work well also) salt and pepper to taste 2 cups (300 g) shelled edamame olive oil to taste 2 cups (132 g) shimeji mushrooms, chopped to separate them 3 tablespoons (15 ml) butter 1 head endive 2 tablespoons (30 ml) chopped parsley INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C (or your preferred temperature for fish.) Pat the fish dry and season both sides with salt and pepper. Put the filets into small (quart/0.9 liter) cooking pouch and vacuum … Read More

Honey-Glazed Salmon

Serves 4 INGREDIENTS 4 (4-ounce/113g) salmon fillets 1 tablespoon (15 ml) olive oil 1 lemon, zest only salt and pepper to taste 1/4 cup (60 ml) honey 2 tablespoons (30 ml) Dijon-style mustard 1 teaspoon (5 ml) Worcestershire sauce 1 tablespoon (15 ml) butter, melted INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (116F/47C for rare; 126F/52C for medium rare; 140F/60C for medium.) Remove skin and pin bones from the salmon, drizzle the fillets with olive oil, sprinkle with salt, pepper, and lemon zest. Put two fillets, slightly separated, into each of two small (quart/0.9 … Read More

Saffron-scented Halibut

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 … Read More

Salmon with Lemon and Dill

Serves 2 INGREDIENTS 2 salmon fillets, 1-inch (2.5 cm) thick, skinned and pin bones removed 2 teaspoons (10 ml) good extra virgin olive oil 2 tablespoons (30 ml) fresh dill, chopped 1 ½  teaspoons (7.5 ml) Maldon sea salt (or Kosher salt) 2 tablespoons (30 ml) fresh lemon juice 2 wedges lemon for garnish Crème fraiche for garnish – optional   INSTRUCTIONS 1.    Fill and preheat SousVide Supreme to 126F/52C. 2.    Season the salmon with olive oil, dill and salt and put the fillets individually into small (quart/liter) cooking pouches; pour half the lemon juice into each pouch. 3.    Vacuum … Read More

Maine Lobster Tail

Serves 2 Time 45 Minutes INGREDIENTS For the lobsters 2  Maine lobster tails, about 1-1/2 pounds (0.7 kg) each, uncooked Salt to taste White pepper to taste 2 tablespoons (28 g) butter 2 teaspoons (10 ml) Amaretto liqueur For the lemon butter 1/2 stick (113 g) butter, melted 1 lemon, cut into wedges   INSTRUCTIONS Preheat the SousVide Supreme to 140F/60C Lightly sprinkle the tails with salt and white pepper Put the lobster tails into individual small (quart/0.9 liter) cooking pouches with 1 teaspoon of the Amaretto and 1 tablespoon of the butter and vacuum seal. Cook for 45 minutes. … Read More

Olive Oil Poached Salmon with Roasted Ruby Beets

Courtesy of Sur La Table Serves 4 INGREDIENTS 4  salmon fillets, about 6 ounces (170 g) each, skinned 8 tablespoons (120 ml) extra-virgin olive oil, divided and chilled 8 sprigs fresh dill 4 tablespoons (60 ml) dry white wine, divided Salt to taste Pepper to taste For the beets 2 medium red beets, well-scrubbed and trimmed 3 tablespoons (45 ml) butter 2 teaspoons (10 ml) sugar 1/2 teaspoon (2 ml) salt 1 teaspoon (5 ml) hazelnut oil For the Crème Fraiche 3/4 Cup (175 ml) crème fraiche 1/2 cucumber, seeded and peeled 1 tablespoon (15 ml) fresh dill, finely chopped … Read More