Warm Water Poached Fish Sous Vide Food
WARM WATER POACHED FISH- SOUS VIDE
Fish is one of the best foods you can cook sous vide. The flesh of fish is delicate and easy to overcook with traditional techniques, but cooking sous vide ensures that your fish remains moist, flavorful and vibrant.In the photo above, both salmon fillets were cooked to the same internal temperature of 48°C / 118°F. The fillet on the left was cooked sous vide (instructions below) while the fillet on the right was cooked in an oven. The difference is dramatic: the outside of the traditionally cooked salmon got too hot, causing the flesh to contract and dry out. However, the sous vide salmon retains its vibrant color, its briny juices, and produces a soft texture that is unparalleled in traditional cooking.
Categories Fish
Number Of Ingredients 1
Steps:
- Attach the Sansaire to the container of your choice, and preheat the sous vide bath to 48°C / 118°F (see below for doneness preference).
- (Optionally) remove the skin from the salmon fillet. Better yet, ask your fishmonger to do this for you when you purchase your salmon. Remove the bones. Cut the fillet into the portions you'll end up serving - the fish will cut much cleaner when it's raw than after it has been cooked.
- Add 1 tbsp. olive oil to a zip-top bag, then add a salmon fillet. Use the water displacement method to remove air from the bag. Bagging each fillet individually will ensure that they don't become stuck together during cooking.
- Cook 30 minutes for a 1" thick fillet, or until the core temperature of the fish reaches to 47°C / 117°F (one degree below the bath temperature).
- Remove the salmon from the bag. Plate, and season with high-quality olive oil, flaky sea salt or any other sauces or garnishes you prefer.
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- Dissolve the salt in the water and brine the salmon in the refrigerator for 30 minutes to 1 hour, depending on how thick it is. Move the salmon to a cutting board and pat dry with paper towels.
- If you have a vacuum sealer, seal each portion of salmon in its own bag -- if you jam them all together they won't cook as well -- each with at least 1 tablespoon of butter; you can use more if you'd like. If you don't have a vacuum sealer, melt the butter in a pot large enough to submerge at least 1 piece of salmon. Turn the oven on to "warm" and put a baking sheet inside; this is for the cooked pieces of salmon to rest while you do the others. Of course, you could also melt a pound or so of butter and poach all of the salmon at once, but that gets expensive.
- The easiest way to poach the salmon is to cook it sous vide for 20 to 45 minutes at 135°F -- the lower end of this spectrum will give you rare-on-the-inside salmon, the upper end will get you fully cooked but still luscious salmon. If you don't have a sous vide water oven., fill a large pot 3/4 full of water and heat it to the steaming point, about 150°F to 160°F. Don't let it simmer. Drop the vacuum-sealed salmon in the water, cover the pot and turn off the heat. Let them cook in the bags for 10 to 20 minutes. If you are doing the butter bath method, melt the butter over low heat. Place the salmon in the butter and let it cook gently for 10-20 minutes. Carefully lift it out with a spatula and move it to the preheated oven.
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- Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat until it reaches 140 degrees Fahrenheit, or until it is steaming, the water is moving around but not bubbling at all. You should be able to dip your finger into the water very briefly without burning it. (Be careful if you do this, though. I don’t want you to hurt yourself!) Reduce the heat to medium-low.
- Once the water is at 140 degrees, slide the fish into the pot. If there is not enough water to cover the fish, add a little more. The trick here is that you want the water to remain at a fairly constant 140 degrees so that the fish doesn’t overcook.
- The fish is ready once it reaches an internal temperature of 140 degrees. Without a thermometer, you can test for doneness by seeing if the flesh flakes easily from the fish. A salmon fillet will take approximately 10 minutes to poach. The poaching time will vary depending on the thickness of the fish. Remember though, that as long as the water does not rise above 140 degrees you will not overcook your fish.
- Carefully remove the fish from the poaching liquid using a slotted spatula and serve it immediately.
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