All-Clad EH800D51 User Manual

Loading ...

Simple Pan-Seared Sous Vide Halibut Recipe

INGREDIENTS

• 4 (8-oz) pieces of halibut, no more than 1½inchesthick

• Kosher salt to taste

• 2 teaspoon extra virgin olive oil

• 4 lemon wedges

SOUS VIDE COOKING RECOMMANDATION

• 131° F (55°C)

• 0 Hours 15 Minutes

Caution: Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) or with too short time over 55°c and so may

pose a health risk to certain individuals. ese individuals include pregnant women, young children, the elderly or otherwise immune-

compromised. ose individuals should stick to the FDA food code guidelines instead of this table. For further details please refer to Food

Safety section.”

DIRECTIONS

1. Preheat your water bath to 131°F / 55°C

2. Season halibut with salt and coat with 1 teaspoon of the olive oil (using a brush or your ngers). Vacuum seal the

halibut or place it in a 1-gallon Ziploc bag using the water displacement method.

3. Lower bagged halibut into the water bath and cook for 15 minutes.

4. Remove the bag from your bath. Carefully transfer the cooked halibut to a paper towel-lined plate or tray to blot

away any moisture. (Note: the cooked sh is extremely delicate, so it will ake apart very easily—a sh spatula is

a good tool to use here.)

5. Heat a nonstick pan over medium heat with the remaining 1 teaspoon of olive oil until the oil shimmers.

6. Place the halibut pieces in the pan and sear until light golden brown, about 1-2 minutes.

7. Carefully ip each piece of the halibut, and cook 30 seconds more.

8. Transfer halibut pieces to plates, garnish each with a lemon wedge, and serve with your choice of sides.

Loading ...

All-Clad EH800D51 Sous Vide Immersion Circulator