Warm Water Poached Fish Sous Vide Recipes
SOUS VIDE BUTTER-POACHED LOBSTER TAILS
Steps:
- Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
- Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
- Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
- Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
- When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 3.7 g, Cholesterol 112 mg, Fat 8.1 g, Fiber 0.9 g, Protein 26.8 g, SaturatedFat 4.7 g, Sodium 553 mg, Sugar 0.1 g
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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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