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
- Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
- 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
- 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.
- Drizzle the skin with olive oil and broil until the skin is crisp, about 1 minute. Serve.