Cheesy, Creamy, and Champagne Tilapia Pasta
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 0
(2) Tilapia Fillets
(1) 275ml Champagne Bottle
(3) TBSP Butter
(2) TBSP Minced Garlic
(1) Cup Grated Parmesan Cheese
(1) Juice of a Lemon
(0.5) tsp Xanthan Gum (if needed)
(1) 8-oz Packet Banza Rotini Pasta
(1) Cup Half & Half
(1) TBSP Aleppo Pepper
(5) TBSP Kalamata Olive Oil
Black Truffle Salt & Pepper (to taste)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
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Step 2
Prepare Tilapia fillets in vacuum seal bag. Add fillets along with 3 TBSP Kalamata Olive Oil, 2 TBSP Butter, 1 TBSP Minced Garlic, 1 TBSP Aleppo Pepper, 3/4 the juice of a lemon, a dash of champagne and salt & pepper (to taste). Next, seal it.
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Step 3
Start preparing your sauce while ANOVA is preheating. Add 1 TBSP Butter and 1 TBSP Kalamata Olive Oil to a sauce pan along with 1 TBSP Garlic. Cook until fragrant. At this point, put the fillets in to cook.
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Step 4
Once fragrant, add 1 cup of champagne. Pour the rest of the bottle into a champagne flute and enjoy while you reduce the sauce to 1/2 the volume on a high temperature setting. At this point, start your Banza Pasta, following the directions on the box.
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Step 5
Once reduced, turn to a low heat setting and add 1 cup grated Parmesan Cheese. Along with this, add Black Truffle Salt and Pepper (to taste). Stir frequently until desired consistency is reached. If needed, add 0.5 TSP Xanthan Gum to help thicken sauce.
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Step 6
Once the fillets are finished, dry and allow them to rest for a couple of minutes while you add 1 TBSP Kalamata Olive Oil to a large cast iron skillet and turn the burner on high. Sear the fillets to a crispy golden brown.
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Step 7
Once the pasta is finished, drain the pasta water. Next, pour the sauce on top, folding until an even mixture is met.
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Step 8
Plate your dish with a nice flute of Champagne and enjoy.