Name: Fish Sous Vide with Sweet-and-Sour Pineapple Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 shallot, finely chopped; 1/3 cup (75 ml) olive oil; 1 cup (250 ml) fresh pineapple chunks; 1/4 cup (60 ml) rice vinegar; 1 1/2 lb (675 g) skinless halibut, cut into 4 pieces; Salt and pepper; 4 medium Ziploc®-type sealable freezer bags

Ingredients

- 1 shallot, finely chopped
- 1/3 cup (75 ml) olive oil
- 1 cup (250 ml) fresh pineapple chunks
- 1/4 cup (60 ml) rice vinegar
- 1 1/2 lb (675 g) skinless halibut, cut into 4 pieces
- Salt and pepper
- 4 medium Ziploc®-type sealable freezer bags

Preparation

- In a saucepan over medium heat, brown the shallot in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the pineapple and continue cooking for 4 to 5 minutes. Deglaze with the vinegar. Transfer to a blender, add 60 ml (1/4 cup) oil and purée until smooth. Adjust the seasoning. Pour into a small saucepan and set aside over low heat.
- Fill a large saucepan with water and heat until it starts to simmer.
- Season the fish with salt and pepper. Place each piece in a bag. Seal partially and squeeze out as much air as possible. Seal tightly.
- Place the bags in the water and cook over low heat for about 12 minutes.
- Serve the fish with the pineapple sauce.

Fish Sous Vide with Sweet-and-Sour Pineapple Sauce

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Sous-Vide Precision Cooker (Immersion Circulator)