Sous Vide Hake Fillets
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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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
2 (6-ounce) skin-on hake fillets
Kosher salt and freshly ground black pepper
Extra virgin olive oil
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
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Step 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.
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Finishing Steps
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Step 0
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.
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Step 1
Drizzle the skin with olive oil and broil until the skin is crisp, about 1 minute. Serve.