Warm Water Poached Fish Sous Vide Recipes
FEARLESS SOUS VIDE POACHED EGGS
Meet the easiest way to poach eggs-just drop 'em right into a sous vide water bath. The texture is different than your standard poached egg; it's creamy and custardy throughout both the yolk and white. This recipe makes six eggs, but you could use any number of eggs you like! The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.
Provided by Tyler Kord
Categories Egg Poach Soy Free Peanut Free Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 1
Steps:
- Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water. Turn on machine and heat water to 153°F. Not 155°F-not 150°F. 153°F.
- Gently lower eggs into water. (We like to put each one in a spoon and lower it in just to make sure it doesn't crack.) Cook 25 minutes.
- Transfer eggs to an ice bath and let cool. Transfer to an airtight container and chill; they'll keep in the fridge for about a week.
- When you want to eat one warm (though there is nothing wrong with eating a cold, poached egg), use sous vide machine set to 150°F or a small pot of hot water to heat it up for a few minutes. Then crack it into a bowl or small container so that you can drain off any water or floating albumin before you plate your pretty egg.
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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- Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that fish when added will cause water to rise).
- Season salmon with salt. Mix dill, lemon zest, and red pepper flakes in a small bowl to combine, then rub all over fish. Place salmon and any spices that fall off into bag and pour in oil.
- Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 125°.
- Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook salmon, maintaining water bath at 125°, 1½ hours. Remove bag from water bath. Remove salmon from bag and serve as desired.
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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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