Sous Vide Halibut with Soy Custard

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare dashi broth by boiling equal parts water and bonito flakes, then strain.

Use Sriracha soy sauce in the recipe.

Prepare the sous vide water bath set to 70°C (158°F).

Season halibut with salt and a little oil.

Seal the halibut in a bag using the water displacement method.

Cook the halibut in the sous vide bath for 10 minutes.

Remove the halibut from the bag after cooking.

Transfer the custard base back into a bowl and add melted butter.

In a small saucepan over medium-low heat, add about 1 teaspoon of butter and 1 tablespoon of bruno shallots, sweating for about 1 minute.

Add mushrooms to the saucepan and sweat for another couple of minutes.

Deglaze the pan with amontillado sherry.

Add heavy cream to the pan and bring to a simmer, reducing by half.

Remove from heat and stir in the egg mixture for the custard.

Finish the sauce with a squeeze of lemon juice.

Sear the halibut for about 1.5 minutes on each side until golden brown.

Add blanched spring vegetables to the pan to reheat.

Assemble the dish by placing the halibut on a warmed plate and spooning the sauce and mushrooms around it.

Garnish with fennel fronds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary