MICHELIN STAR TECHNIQUES FOR PERFECT 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.

Start by cutting fresh thyme from the garden.

Peel and chop celery, add cardamom and vanilla, and 300 ml of heavy cream.

Vacuum seal the celery mixture on full pressure.

Cook the sealed celery in the immersion circulator at 185°F for about 1.5 hours.

Peel 8 to 10 baby carrots and save the trimmings.

Lay the carrots flat in a bag with thyme, olive oil, cherry vinegar, flaky sea salt, and fresh cracked pepper.

Vacuum seal the carrots at full pressure and cook at 185°F for 1.5 to 2 hours.

Cut zucchini into smaller pieces, then into long strips (1/8 to 1/4 inch).

Place zucchini in a bag with fresh thyme, cherry vinegar, and garlic, then vacuum seal.

Cook the zucchini at 185°F for 10 to 12 minutes.

After 15 minutes, place the zucchini in an ice bath to stop the cooking process.

After 1.5 hours, remove the celery from the immersion circulator, being careful as it is very hot.

Remove vanilla and thyme from the celery, leaving the cardamom in.

Blend the celery mixture in a Vitamix or blender, adding a few drops of cherry vinegar.

Push the mixture through a fine mesh sieve into a piping bag to refine it.

Prepare the sauce by simmering 300 ml of homemade chicken stock with vegetable trimmings, garlic, fennel pollen, and saffron.

Let the sauce cool down, then add a knob of butter to melt.

Reduce 300 ml of madiraa wine down to about half a cup, then add chicken stock.

Whisk in a tablespoon of whole grain mustard and a tablespoon of truffle butter.

Set the sauce aside, adding another tablespoon of butter before serving.

Prepare the halibut by dividing it into two bags based on thickness.

Add a tablespoon of butter and fresh thyme to each bag.

Cook the thinner piece for about 20 minutes and the thicker piece for 30 to 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens