Let's Talk BBQ
Recipes => Recipes => Sous Vide Recipes => Topic started by: 1Bigg_ER on April 02, 2015, 07:55:51 PM
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This was fantastic!!
Seasoned with sea salt, brushed with garlic and kaffir lime leaf infused ghee.
Poured a little more ghee in the bag.
Now I normally brine fish for 15 minutes to prevent it from "milking" while cooking. This time I just salted it. I'll go back to brining.
(http://i1175.photobucket.com/albums/r636/emtawali/20150402_124308_HDR_zps6gko2jre.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150402_124308_HDR_zps6gko2jre.jpg.html)
Lightly vacuum sealed. I try not to go full power when vacuum sealing fish.
(http://i1175.photobucket.com/albums/r636/emtawali/20150402_130250_HDR_zpsbjfoy51w.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150402_130250_HDR_zpsbjfoy51w.jpg.html)
40 minutes in the hot tub time machine set at 132.
(http://i1175.photobucket.com/albums/r636/emtawali/20150402_181159_HDR_zpsnigrpmx3.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150402_181159_HDR_zpsnigrpmx3.jpg.html)
Plated!!
Served over wilted baby spinach, wine cream sauce and garnished with crispy fried Shallots for texture.
(http://i1175.photobucket.com/albums/r636/emtawali/Sous%20vide%20cod_zpsyvcq1g8v.jpg) (http://s1175.photobucket.com/user/emtawali/media/Sous%20vide%20cod_zpsyvcq1g8v.jpg.html)
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What a plate!!! This SV thing might just be here to stay. I am loving the versatility of it. Almost anything can be cooked SV.
Art
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Beautiful presentation Bigg!
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What a plate!!! This SV thing might just be here to stay. I am loving the versatility of it. Almost anything can be cooked SV.
Art
Sky is not the limit.
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Beautiful presentation Bigg!
THANK YOU!
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That is beautiful!
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One thing to cook in ways that inspire.. the plating was elegant.
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Fantastic looking cook!
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Very well done.
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looks very tasty
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That looks good. I love Cod.
Tell us more about the Kaffir Lime leaf. What kind of flavor does it impart?
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That looks good. I love Cod.
Tell us more about the Kaffir Lime leaf. What kind of flavor does it impart?
Very citrusy, cross between lemon and lime. I use it in Thai curries and steamed rice. I thought I'd experiment with it here.
It's one of those seasonings (like bay leaf) that if you don't use it is when you notice that something is missing.
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Kaffir - Supposedly they were illegal to import at one time - I had a hard time finding them and a local Asian merchant said they were not legal to import due to citrus growers interests. Nothing quite like them - guess the smell is a tad like citronella. Tough, hard leaves but imparts great flavor.
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This looks like it came out of a 1st class restaurant. Outstanding meal partner.
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OH MY COD......( I couldn't help it - sorry...) :D
That is a nice fish-dish!
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Master Chef quality ;D