Sous Vide Halibut

Background: Trying halibut based on common recipes. The halibut is fresh and from Pike Place Market

Recipe: Halibut cut into ~60z each piece. salt, pepper, onion powder to taste, topped with green onion.

Temperature: 131 degrees

Time: 35mins


Finishing: Pan seared in light butter. Deglazed pan with cream, white wine, and chives. Most of the sauce set aside, remainder of sauce used to saute fresh ramps. Halibut served on fresh arugula, topped with pan sauce.

Results: Halibut soft, but almost undercooked. Flavorful, but almost poached tasting. Sauce made the dish. Next time, increase time by 15-20mins.