Halibut is a large flatfish which benefits from sous vide cooking as it can often dry out during traditional cooking methods such as pan-frying or roasting. Cooking at a very low temperature preserves the delicate texture of the fish and locks in moisture. It also takes the guesswork out of pan-frying.
Preheat the water bath to 50°C
Portion the halibut into preferred sizes – approximately 150g per person is recommended for a main course portion
Season the fillets with salt and place them in individual vacuum bags with a little olive oil and seal
Cook for 20–30 minutes depending on the thickness of the fillet
Remove from the bag and drain on kitchen paper. Serve immediately
Halibut is a lightly flavoured fish and benefits from strong seasonings; you could try adding floral fennel pollen to the salt or the exotic ras el hanout for a subtle Moroccan flavour. Citrus can also be added to the bag in the form of lemon, orange or lime peel and will give the fish a fresh taste; just be sure not to use juice as this will start to cure the fish and give an undesirable result. For a crispy finish to the fish, simply pan fry the halibut in a non-stick frying pan until golden brown and serve.
Phil Fanning serves his halibut with seasonal foraged ingredients such as gorse flowers and wild garlic and Simon Hulstone’s Halibut fillet glazed with lardo, parsnip purée and a verjuice and spring onion sauce makes an intricate main for a dinner party.
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