Milk-Poached Halibut Flavored With Rosemary And Kaffir Lime Leaves
Delight your taste buds with this exquisite sous vide halibut recipe that promises melt-in-your-mouth tenderness and bursts of fresh herbaceous flavors. By perfectly sealing the halibut fillets with milk, rosemary, and kaffir lime leaves, this cooking method ensures a delicate cooking process that locks in moisture and flavor. The final touch of a golden sear adds a beautiful crispiness to this already succulent dish, making it a delightful dining experience.
— Constant Cookbook
Ingredients
- 4 halibut fillets, each 6 oz. and 1 1/2 inches thick
- Kosher salt, to taste
- 1/2 cup milk
- 3 fresh rosemary sprigs
- 4 kaffir lime leaves, thinly sliced
- Olive oil or butter for searing (optional)
Instructions
- Set the Sous Vide Professional to 125°F (52°C), with the rear pump flow switch closed and the front flow switch set to fully open.
- Season the halibut with salt.
- Place the halibut in a vacuum bag and add the milk, rosemary and makrut lime leaves.
- Seal the bag to the desired vacuum (make sure the fillets are not overlapping); for delicate fish, 80% to 90% vacuum is desirable. This will ensure the flesh of the fish is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.
- Once the target temperature of 125°F (52°C) is reached, place the bag in the circulating water, making sure it is completely submerged. If necessary, place a small weight on the bag.
- Cook the halibut to the desired doneness, 12 to 20 minutes.
- Remove the bag from the circulating water and carefully remove the halibut from the bag. If a sear is desired, pat the halibut dry with paper towels and season with salt.
- In a hot pan, warm olive oil or butter. Add the halibut and sear until a golden crust forms on both sides. The halibut may also be grilled, if desired. Serves 4.
- Adapted from a recipe by PolyScience.
Yield
Serves 4.
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