Sous Vide Halibut with Vegetables and Broth

This dish was inspired by one that I saw at The Inn at Pound Ridge. No saffron, and I am using store-bought broth, but the end results shine because this recipe is all about the halibut. Use the freshest in-season vegetables you can find. I was lucky to find fresh peas, one of my own springtime favorites.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 122F / 50C

Ingredients

• 1 1/2 pounds skinless halibut, cut into 2 large filets
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 cups vegetable or chicken stock
• 16 asparagus spears, trimmed and halved lenghtwise
• 1 yellow squash, cut into thin strips
• 1 cup fresh peas

Directions

1. Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
2. Season each halibut filet with salt and pepper. Top each with 1 tablespoon butter. Place in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.
3. Meanwhile, bring the stock to a boil. Reduce the heat to low and cover to keep warm.
4. About 5 minutes before the halibut is finished, add the asparagus, squash, and peas. Gently simmer until softened.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Gently remove the fish from the bags. Divide each filet into 2 portions and place each in a serving bowl.
2. Ladle 1 cup stock and about a quarter of the vegetables over each portion of fish. Serve.