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