Sous Vide Halibut with Vegetables and Broth
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 ...
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Ingredients for 4
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
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Step 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.
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Step 3
Meanwhile, bring the stock to a boil. Reduce the heat to low and cover to keep warm.
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Step 4
About 5 minutes before the halibut is finished, add the asparagus, squash, and peas. Gently simmer until softened.
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Finishing Steps
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Step 0
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.
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Step 1
Ladle 1 cup stock and about a quarter of the vegetables over each portion of fish. Serve.