Sous Vide Hake Fillets

Hake, a saltwater fish related to the cod, is a delicate, low-fat fish. Like cod, it doesn’t require a fancy preparation. When it’s made with the Anova Sous Vide Precision Cooker, it needs just salt and pepper. A quick pop under the broiler at the end leaves the skin perfectly crisp.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 130F / 54.4C

Ingredients

• 2 (6-ounce) skin-on hake fillets
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
2. Season the fish with salt and pepper and place it in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Heat the broiler to high.
2. Drizzle the skin with olive oil and broil until the skin is crisp, about 1 minute. Serve.