Sous Vide Hake Fillets

(69)

Emily Farris and Jeff Akin

Kansas City, Missouri

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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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.
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Ingredients for 2

  • 2 (6-ounce) skin-on hake fillets

  • Kosher salt and freshly ground black pepper

  • Extra virgin olive oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 130°F (54°C).

  • 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.

    • Finishing Steps

    • 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.

    • Step 1

      Drizzle the skin with olive oil and broil until the skin is crisp, about 1 minute. Serve.

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130 F / 54.4 C Recipe Temp
Recipe Time
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