Sous Vide Italian Red Snapper

55°C (131° F)
Temperature
Sous vide time
2 People
Serves
Easy
Difficulty

Ingredients

  • 1-2 lbs of Red Snapper (skinned, pin bones removed, and portioned)
  • 3 tablespoons of salted butter
  • 1.5 tablespoons Fennel seeds
  • 1 teaspoon chili flakes
  • 1 tablespoon coarse salt
  • 1/2 lemon

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Directions

  1. With a spice grinder or a mortar and pestle blend the salt, fennel seeds and chili flakes.
  2. Pat the fish dry and sprinkle the seasoned salt on both sides of the fish.
  3. Place fish in the bag with half of the butter and seal using the water displacement method.
  4. Cook the fish for 25 minutes and once it is complete pour the liquid remaining in the bag into a sauce pan to start the sauce.
  5. Add the juice of half a lemon and remaining butter and whisk on medium high heat until it's emulsified. Maybe 3 minutes.
  6. Plate the fish and top with the lemon butter sauce.

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