Warm Water Poached Fish Sous Vide Recipes

SOUS VIDE BUTTER-POACHED LOBSTER TAILS

Steps:

• Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
• Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
• Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
• Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
• When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

SOUS VIDE POACHED PEARS

Steps:

• Fill a large pot with warm water, leaving 3 inches of head room. Attach the sous vide to the pot and set the temperature to 175 F degrees (80 degrees C) and timer to 1 hour.
• Peel pear and halve lengthwise. Scoop out the seeds using a small spoon. Place pear halves into a resealable or silicone bag and add butter, brown sugar, and vanilla extract.
• Remove all air from the bag and immerse the bag into the water, making sure that the top does not go below water. Leave in the water for 1 hour.
• Remove the bag when time is up and place pears on dessert plates. Drizzle with cooking liquid.

WARM WATER POACHED FISH- SOUS VIDE

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.