Sous Vide Olive-Oil Poached Walu Fish
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
1 (8-ounce) walu steak
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
Season the fish with salt and pepper and place in a large zipper lock bag. Add the olive oil and seal the bag using the water immersion technique. Place in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Remove the fish from the bag, pat dry, and cut into thin slices. Serve.