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Red Snapper Filet Sous Vide Fusionchef By Julabo
Heat the pan with medium flame and add the olive oil.
Sous vide red snapper recipe. Sous Vide is a French cooking technique which translates to under vacuum In this technique food is vacuum-sealed in a cooking pouch and heated up at a precise temperature in a water bath. Add the reduced fish stock to the sauce. Place into the water bath and cook for 10 to 30 minutes.
Whisk the egg yolk until its smooth. To make the mayo place an egg yolk in a small bowl. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper.
If using ½ litre gun charge with a single 8g N20 cartridge. Cook sous-vide for 20 minutes at 50ºC122ºF. Distribute the sautéed holy trinity on both sides using a spoon then vacuum seal.
Fry the chopped garlic well. For safety purposes place the package of fish in an ice bath for about 10 minutes then refrigerate. For the Sauce Prepare the sauce about the same time you put the fish in the sous vide bath.
Ingredients for 2 1 6-ounce red snapper fillet Salt and freshly ground pepper 1 tablespoon extra virgin olive oil 13 cup plain yogurt 2 limes halved 1 tablespoon chopped fresh cilantro 1 tomato chopped. Sous vide the fish for 20 minutes. Heat a pan with medium flame and put the olive oil on it.
Vacuum pack the red snapper and poach in a Clifton Food Range sous vide water bath for 20 minutes at 63C. Split the olive oil or butter equally among the pouches and seal. Toss together cilantro garlic and zest in a small bowl.
Heat the olive oil in a hot pan and add the carrots and onions to soften very lightly. Put the fish fillets into a sous-vide pouch. Remove the bay leaf from the sauce.
Sous Vide Snapper Instructions Pre-Bath Preheat the water bath. Cook the snapper sous-vide for 10-15 minutes at 50ºC122ºF. Fry the snapper until it gets brown around 30 seconds.
Put the chopped cherry tomato peas into the pan and cook them until they are soft. Add the spice mix and coat the fish fillets evenly. Salt and pepper each snapper filet and add to the sous vide pouches.
Pat fish dry then arrange skin side up in baking pan. Keep reducing the fish stock until it is no longer watery which you can check with a wooden spatula by making a hole in the stock. Mix hollandaise sauce with a little lemon juice and pour into the espuma gun.
In this video we do not need to vacuum seal the bag.
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