The Everything Guide to Cooking Sous Vide (25 page)

Ingredients

Serves 4

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cup kosher salt

8 cups water

4 cups ice cubes

4 (4–6-ounce) fresh salmon fillets, 1" thick, skin removed

2 tablespoons olive oil

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cup salted butter, softened

3 oil-packed sun-dried tomatoes, drained and minced

1 teaspoon minced fresh oregano

2 teaspoons minced fresh flat-leaf parsley

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1 teaspoon sea salt

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teaspoon freshly ground black pepper

Searing the Salmon

Sous vide salmon is light, flaky, and extremely delicate. Searing one side in some hot oil provides a crispy contrast to the soft and tender texture of the fish. Searing salmon is quick; about 1 minute is sufficient. Season the fish by sprinkling some sea salt and freshly ground black pepper on the seared side.

1. Prepare the brine by dumping the kosher salt, water, and ice cubes in a large container. Stir until the salt is dissolved. Add the salmon and cover the container with plastic wrap. Place in the fridge and brine for 20–60 minutes.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 126°F.
   
3. Drain the salmon and rinse thoroughly in cold water.
   
4. Place the salmon fillets and the olive oil in a food-safe bag and vacuum seal the bag. Make sure the salmon is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
5. Place the salmon in the water bath and cook sous vide for 30 minutes.
   
6. Make the compound butter by mixing together the softened butter, sun-dried tomatoes, oregano, and parsley. Form the butter into a long cylinder that is about 1
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   " in diameter. Roll the butter in plastic wrap and twist the ends. Place in the fridge to allow the butter to harden.
   
7. Remove the salmon from the bag and pat dry with a paper towel.
   
8. Heat the oil in a large skillet over high heat. Sear the salmon in the skillet on one side for only about 1 minute.
   
9. Remove the salmon from the skillet and sprinkle the seared side with the sea salt and black pepper.
   
10. Take the compound butter out of the fridge and remove the plastic wrap. Slice the butter into
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    –1/2" rounds.
    
11. To serve, place a salmon fillet seared-side down on each dinner plate and top with 2–3 slices of the compound butter.
    

No-Fuss Scallops

Sous vide takes away any of the difficulty in cooking scallops and this recipe has them fully cooked right through and pan-seared on the outside. Divine!

Ingredients

Serves 4

12 large sea scallops

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1 teaspoon sea salt

¹
⁄
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teaspoon freshly ground black pepper

Make It a Meal

Turn these scallops into a meal by serving them alongside some of the recipes in Chapter 13. Top the
Risotto with Parmesan and Peas
with a few of these sous vide scallops for a rich, hearty dinner. Or go light by serving the scallops with some of the
Maple Butternut Squash Purée
.

1. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
2. Place the scallops in a food-safe bag and vacuum seal the bag. Make sure the scallops are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the scallops in the water bath and cook sous vide for 40 minutes.
   
4. Remove the scallops from the bag and pat dry with a paper towel.
   
5. Heat the oil in a large skillet on high heat. Sear the scallops in the skillet for about 30–45 seconds per side.
   
6. Remove the scallops from the skillet and sprinkle with salt and pepper.
   

Jerk Fish Tacos with Pineapple Coconut Salsa

These tacos have a taste like they are right from the Caribbean. The fish has that island jerk flavor and the salsa is bright and fruity.

Ingredients

Serves 4

1–2 teaspoons jerk seasoning

4 (4–6-ounce) fish fillets (sea bass, mahi-mahi, or halibut), 1" thick

2 cups cubed fresh pineapple

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cup shaved fresh coconut

2 medium jalapeño peppers, cored and minced

2 tablespoons minced fresh mint

2 tablespoons lime juice

1 tablespoon olive oil

2 tablespoons honey

8–12 (6") soft flour tortillas

1. Fill the water bath with water. Set your sous vide machine temperature to 135°F.
   
2. Rub the jerk seasoning all over the fish.
   
3. Place the fillets in a food-safe bag and vacuum seal the bag. Make sure the fish is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the fish in the water bath and cook sous vide for 45 minutes.
   
5. Make the salsa by tossing the pineapple, coconut, jalapeño peppers, and mint in a medium bowl. In a small bowl, whisk together the lime juice, olive oil, and honey. Pour the liquid mixture over the salsa and stir until combined.
   
6. Remove the fish from the bag and crumble.
   
7. Assemble the tacos by placing some of the crumbled fish on each soft tortilla. Spoon some of the pineapple coconut salsa on top.
   

Mahi-Mahi with Blush Sauce and Pasta

This blush sauce is surprisingly light and perfect to go alongside the delicate flavor of the mahi-mahi.

Ingredients

Serves 4

4 (4–6-ounce) mahi-mahi fish fillets, 1" thick

2 tablespoons butter

1 medium sweet onion, minced

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medium yellow bell pepper, cored and diced

2 cloves garlic, minced

1 (28-ounce) can diced tomatoes

1 cup heavy cream

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cup grated Parmesan cheese

1 teaspoon sea salt

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teaspoon freshly ground black pepper

16 ounces dry pasta (penne, farfalle, rotini, etc.)

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cup minced fresh flat-leaf parsley

1. Fill the water bath with water. Set your sous vide machine temperature to 135°F.
   
2. Place the mahi-mahi fillets in a food-safe bag and vacuum seal the bag. Make sure the fish is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the mahi-mahi in the water bath and cook sous vide for 45 minutes.
   
4. In a medium saucepan, melt the butter over medium heat. Add the onion, bell pepper, and garlic and cook until tender, about 5 minutes. Add the diced tomatoes and bring to a boil. Reduce the heat to low and let the sauce simmer for about 10 minutes. Stir in the heavy cream and Parmesan cheese. Keep the sauce at a medium-low simmer so that it doesn’t come to a boil. Stir in the salt and pepper.
   
5. Cook the pasta according to the directions on the package. Drain.
   
6. Take the mahi-mahi out of the water bath and drain them of any liquid that was in the bag.
   
7. Toss the pasta in
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   of the sauce. To serve, spoon some of the pasta on each plate. Place a mahi-mahi fillet on top of the pasta and spoon some of the remaining blush sauce on top of the mahi-mahi. Sprinkle some fresh parsley on top.
   

Mahi-Mahi with Peach and Mango Chutney

This ocean fish goes great with tropical flavors and this fruity chutney is the perfect topping.

Ingredients

Serves 4

4 (4–6-ounce) mahi-mahi fish fillets, 1" thick

1 teaspoon sea salt

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teaspoon freshly ground black pepper

2 cups
Peach and Mango Chutney
(see recipe in Chapter 15)

1. Fill the water bath with water. Set your sous vide machine temperature to 135°F.
   
2. Place the mahi-mahi fillets in a food-safe bag and vacuum seal the bag. Make sure the fish is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the mahi-mahi in the water bath and cook sous vide for 45 minutes.
   
4. Remove the mahi-mahi from the bag and sprinkle with salt and pepper.
   
5. To serve, place a mahi-mahi fillet on each plate and spoon some Peach and Mango Chutney on top of the fish.
   

Halibut with Sicilian Ragu

With all the flavors of an Italian coastal dish, the ragu perfectly complements the delicate taste of the halibut.

Ingredients

Serves 4

4 (4–6-ounce) fresh halibut fillets, 1" thick

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cup olive oil, divided

1 tablespoon fresh oregano, minced

3 medium shallots, minced

2 cloves garlic, minced

2 cups quartered grape tomatoes

1 cup diced pitted kalamata olives

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cup capers, drained and rinsed

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cup dry white wine

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

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cup minced fresh basil

1. Fill the water bath with water. Set your sous vide machine temperature to 135°F.
   
2. Toss the halibut fillets in 2 tablespoons of the oil and the oregano.
   
3. Place the coated halibut fillets in a food-safe bag and vacuum seal the bag. Make sure the halibut is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the fish in the water bath and cook sous vide for 45 minutes.
   
5. Make the ragu by heating the remaining olive oil in a medium skillet over medium heat. Add the shallots, garlic, grape tomatoes, kalamata olives, and capers. Cook until tender, about 5 minutes. Add the white wine, salt, and pepper. Cook for another 3–5 minutes. Remove from the heat and stir in the fresh basil.
   
6. Remove the halibut from the water bath.
   
7. To serve, place a halibut fillet on each plate and spoon some Sicilian ragu over the fish.
   

Chapter 12

Other Meats

Holiday Turkey Breast

Using a sous vide water bath produces a turkey breast that is tender and juicy. It will impress those guests who think that breast meat is always dry and tough.

Ingredients

Serves 2–3

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 boneless turkey breast (with skin on), 2" thick, about 2 pounds

2–3 leaves fresh sage

1 sprig fresh thyme

Crisp Up That Skin

If you want some crispy skin, it can be done a couple of different ways. One method is to pat dry the skin with a paper towel. Then place the turkey skin side down in a skillet and sear it over medium-high heat for a few minutes. The other way is to place the turkey skin side up on a baking sheet and put it in the oven on broil for a few minutes until the skin gets crispy.

1. Sprinkle the salt and pepper on the turkey breast.
   
2. Place the turkey breast, fresh sage, and thyme in a food-safe bag and vacuum seal the bag.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
4. Place the turkey breast in the water bath and cook sous vide for 3–6 hours.
   
5. Take the turkey out of the bag, peel off the skin, and carve it into
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   "-thick slices.