Sous Vide Dover Sole
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 (6-ounce) sole filets
Kosher salt and freshly ground black pepper
1 clove garlic, minced
4 tablespoons unsalted butter
4 tablespoons dry white wine
Zest and juice of 1 lemon
Chopped fresh parsley, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).
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Step 2
Season the sole with salt and pepper and place each in its own medium zipper lock bag. Divide the butter, wine, lemon zest, lemon juice, and garlic between the two bags.
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Step 3
Seal the bags using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bags from the water bath. Carefully transfer each filet to a serving plate. Spoon cooking liquid from the bag on top of the fish. Garnish with parsley, and serve.