How to Sous-Vide Halibut & make a Soubise Sauce
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pescatarian
Sous vide cooking, which originated in France, has gained popularity in American kitchens for its precision and ability to enhance flavors without overcooking. Halibut, a prized fish known for its delicate texture, is perfect for this method, allowing it to remain moist and flavorful. This dish is often enjoyed in fine dining but is accessible for home cooks seeking a gourmet experience.
Ingredients
- ●halibut fillets
- ●olive oil
- ●salt
- ●black pepper
- ●lemon zest
- ●fresh herbs
- ●garlic
- ●butter
Instructions
- 1Preheat the sous vide water bath to 130°F (54°C).
- 2Season halibut fillets with salt, black pepper, and lemon zest.
- 3Place the seasoned halibut in a vacuum-seal bag with olive oil and fresh herbs.
- 4Seal the bag using a vacuum sealer or the water displacement method.
- 5Submerge the bag in the preheated water bath and cook for 45-60 minutes.
- 6Remove the bag from the water bath and carefully take out the halibut.
- 7Pat the halibut dry with paper towels.
- 8Heat a skillet over medium-high heat and add butter.
- 9Sear the halibut for 1-2 minutes on each side until golden brown.
- 10Serve the halibut with a drizzle of olive oil and a sprinkle of fresh herbs.
Ingredient Alternatives
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.
Techniques
sous-videsearing
Equipment
sous vide immersion circulatorvacuum sealerskillettongs
🌶️🌶️🌶️Lowfishmilk
Also Known As
Sous Vide FishSous Vide Cod
Ingredients
- ●2 cups onions, finely chopped
- ●2 tablespoons butter
- ●1 cup heavy cream
- ●1/2 teaspoon salt
- ●1/4 teaspoon white pepper
- ●1/4 teaspoon nutmeg (optional)
Instructions
- 1In a saucepan, melt the butter over medium heat.
- 2Add the finely chopped onions and sauté until they are soft and translucent, about 10-15 minutes.
- 3Reduce the heat to low and continue to cook the onions until they are very soft and lightly caramelized, about 20-30 minutes more.
- 4Add the heavy cream to the saucepan and stir to combine with the onions.
- 5Season the mixture with salt, white pepper, and nutmeg (if using).
- 6Simmer the sauce gently for about 10 minutes, allowing it to thicken slightly.
- 7Remove the saucepan from heat and let it cool slightly.
- 8Blend the sauce using an immersion blender or transfer to a regular blender until smooth.
- 9Return the sauce to the saucepan and heat gently before serving, if necessary.
Equipment
saucepanimmersion blenderspatula
pescatariandairy-free
Ingredients
- ●2 (6 oz) Chilean seabass fillets
- ●1 cup coconut milk
- ●1/2 cup onion, finely chopped
- ●1/4 cup curry powder
- ●1 tbsp ginger, minced
- ●1 tbsp garlic, minced
- ●1 tbsp lime juice
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1Preheat the sous-vide water bath to 140°F (60°C).
- 2Season the Chilean seabass fillets with salt and black pepper.
- 3Place the seasoned seabass fillets in a vacuum-seal bag with 1/2 cup of coconut milk and seal the bag.
- 4Submerge the sealed bag in the preheated sous-vide water bath and cook for 45 minutes.
- 5While the fish is cooking, prepare the coconut curry soubise: In a saucepan, heat 1/2 cup of coconut milk over medium heat.
- 6Add the chopped onion, ginger, garlic, and curry powder to the saucepan and sauté until the onions are translucent, about 5-7 minutes.
- 7Remove from heat and blend the mixture until smooth using an immersion blender or a regular blender.
- 8Stir in lime juice and season with salt to taste. Keep warm until ready to serve.
- 9Once the seabass is done cooking, remove it from the bag and gently pat dry with paper towels.
- 10To serve, place a generous spoonful of the coconut curry soubise on a plate, top with the seabass fillet, and garnish with fresh cilantro.
Equipment
sous-vide immersion circulatorvacuum sealersaucepanblenderimmersion blenderserving plates
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●4 salmon fillets (6 oz each)
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup onions, finely chopped
- ●1/2 cup heavy cream
- ●1/4 cup butter
- ●1/2 tsp nutmeg
- ●1/2 tsp lemon juice
Instructions
- 1Preheat your sous-vide water bath to 125°F (52°C).
- 2Season the salmon fillets with salt and black pepper, then drizzle with olive oil.
- 3Place the salmon fillets in a vacuum-seal bag and seal it tightly.
- 4Submerge the sealed bag in the preheated sous-vide water bath and cook for 45 minutes.
- 5While the salmon is cooking, prepare the soubise sauce. In a saucepan, melt the butter over medium heat.
- 6Add the finely chopped onions to the saucepan and sauté until they are soft and translucent, about 10 minutes.
- 7Stir in the heavy cream and nutmeg, and simmer for an additional 5 minutes until slightly thickened.
- 8Remove the sauce from heat and add lemon juice, stirring to combine.
- 9Once the salmon is done cooking, remove it from the sous-vide bath and carefully take it out of the bag.
- 10Serve the salmon fillets topped with the soubise sauce.
Equipment
sous-vide immersion circulatorvacuum sealersaucepanspatulaserving plates
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