Halibut & Soy Custard

55°C (131° F)
Temperature
Sous vide time
1 Person
Serves
Pro
Difficulty

Ingredients

Halibut

  • 6 oz Halibut (1 ¾ Inch Thick Piece)
  • Salt
  • 1 tsp canola oil

Custard

  • 2 Egg Yolks
  • 1 TBSP Soy Sauce
  • ¼ cup Bonito Broth (Dashi)
  • 1 TBSP Sriracha
  • 2 TBSP Melted Butter

Mushroom Cream

  • 1 TBSP Minced Shallot
  • 1 tsp Butter
  • ½ Cup Mixed Mushrooms (e.g. Maitake, Oyster, Morel, or Shitake), Sliced into Small Bite-Sized Pieces
  • Salt and White Pepper
  • 2 TBSP Amontillado Sherry
  • ¼ Cup Heavy Cream
  • 1 TBSP Meyer Lemon Juice

To Finish

  • 3 Radishes, Blanched and Cut in Haf
  • 2 Fava Bean Pods, Shelled, Blanched, and Peeled
  • 2 Stalks of Asparagus, Blanched and Sliced in 1 Inch Pieces
  • 1 TBSP Fennel Fronds

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Directions

Halibut

  1. Season halibut with salt and coat with canola oil. Seal in a freezer safe zip bag using the water displacement method.
  2. Lower into water and cook for 15 minutes at 55°C.
  3. Remove from bath and set aside.

Custard

  1. Turn Nomiku temperature to 70ºC (158ºF)
  2. For custard base, whisk together yolks, soy, dashi, and sriracha, seal in a freezer safe zip bag using the water displacement method.
  3. Lower into bath and cook for 30 minutes.
  4. Remove from bath, and set aside.

Mushroom Cream

  1. For mushroom cream, Heat butter and shallot in a small pot over medium low heat, and sweat for 1 minute
  2. Add mushrooms, season to taste with salt and white pepper, and sweet for 2 more minutes.
  3. Deglaze pan with sherry, add cream and simmer until volume is reduced by half.
  4. Remove from heat, stir in egg custard, and finish with lemon juice. Keep warm.
  5. To finish, heat a nonstick pan over medium high heat.
  6. Sear halibut until light golden brown, about 2 minutes.
  7. Flip halibut, reduce heat to medium, then add radish, fava, and asparagus, and cook 1 minute more, until vegetables are hot.
  8. Transfer halibut to a plate and spoon vegetables around.
  9. Spoon mushroom custard sauce over the fish and vegetables.
  10. Garnish with fennel fronds.

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