Cryoconentrated Beet Sous Vide Halibut

halibut fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia fillets

Cod and tilapia are more affordable while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience and cost savings.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a less expensive alternative.

Save beet peelings and trimmings for cryo-concentration.

Cook beets sous vide at 83 degrees Celsius for approximately four hours.

Cook asparagus sous vide at 90 degrees Celsius, then transfer to an ice bath to chill quickly.

Prepare the sauce with beet cryo, salt, horseradish, crème fraîche, and butter, and cook sous vide for about 30 minutes.

Strain the sauce into a siphon to create an airy espuma.

Brine halibut in advance before cooking.

Use the HydroPro® Plus with probe attachment to monitor core temperature of the halibut during cooking.

Cook halibut sous vide at a higher water temperature, removing it about 20 degrees centigrade below desired core temperature to allow for carryover cooking.

Cook pickled ginger sous vide in a jar with a brine of rice vinegar, water, sugar, and spice blend at 62 degrees Celsius for two hours, then chill overnight.

Cook sauce with fresh cherries, almond, spice blend, and wild ginger vinegar at 83 degrees Celsius for two hours, reserving the juice for glazing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens