Sous vided flaky sea bass combines with a sweet and spicy mango salsa to create a light and refreshing summer dish that always reminds me of vacation. This recipe works well with most types of fish and the salsa is very versatile, even complimenting steak or chicken.
Using an easy to make but super flavorful ginger sauce is a really effective way to add depth to a grain bowl. It's a combination of many Asian ingredients all blended together, with the ginger being the star of the show. Topping the bowl with moist sous vide pork, baby corn, carrots and steamed collard greens rounds out the meal.
Poke bowls are becoming more and more popular and showing up in restaurants around the country. The combination of fresh fish, an acidic dressing, and crisp vegetables is always satisfying. Many poke bowls are served cold, but I think heating the tuna in a low temperature bath allows more of the flavor to come through when you eat it. It also firms up the fish some as well. Be sure to use high quality tuna because you are still eating it raw.
With a relatively bold flavor, sous vided halibut pairs well with many things but for this summer salad I combine it with sweet cantaloupe, zesty feta, and sour lemon for a simple but tasty dish. The addition of wheat berries rounds it all out with a nutty and sweet flavor. This dish also works well with other white fish, or even chicken and turkey.
Quick stir fries are some of my favorite weeknight meals. They come together so quickly, and it's easy to add a ton of flavor to them. Plus you can use up whatever vegetables you have in the fridge! This stir fry has a great ginger bite to it and is rounded out with some fish sauce and soy sauce. I love to top it with sous vide shrimp, but it works equally well with sous vided chicken, pork, or even beef.
Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish.
Lightly seared tuna is one of those lunch meals that tastes great and fills me up without leaving me feeling heavy afterwards. Sometimes I have trouble making sure the middle is warm without overcooking the outside. Cooking it with sous vide at a lower temperature ensures it is heated throughout without over cooking it at all. Finishing it off with a really quick sear adds some color and texture while leaving the rest of the tuna perfectly done.
Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main course on a spring day or as an appetizer to share.
Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.
I love a good shrimp stir fry, but sometimes the shrimp can get over cooked and chewy. Sous viding the shrimp ensures they are perfectly cooked without any risk of getting tough. Combining the sweet shrimp with a umami-filled stir fry rounds out the filling meal.
I recently took a Thai cooking class at the Institute of Culinary Education in Manhattan and ever since I've been trying to work traditional Thai flavors into my cooking. Classic Thai food has an amazing mix of hot, salty, and sour and I tried to work that into this flavorful soup. The soup pops in your mouth, with bright highs of all the flavor combinations.
Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style you can increase it to a full cup.
I love a rich, flavorful curry served over rice, but to lighten it up I'll often use a cauliflower pilaf instead of white rice. The pilaf helps soak up the curry while cooking the turkey first with sous vide ensures that it comes out perfect every time. This sous vide turkey curry recipe is the perfect meal for a healthy but hearty dinner!
Sous vide shrimp is always plump and juicy. Combine the shrimp with a sweet, spicy, and bold salad of sweet mango and corn mingled with jalapenos for bright bursts of flavor. A party favorite recipe. It would also be great with either chicken breasts or a white fish like cod, swordfish, or grouper.
This infusion is packed with the tasty traditional Italian flavors of sun dried tomatoes, garlic, Parmesan cheese, and rosemary infused into a rich olive oil. The resulting bold infusion is awesome on bread or drizzled on grilled fish.
Making sous vide raspberry infused vinegar is a great way to preserve fresh berries. I like to make a vinaigrette out of the resulting infusion to serve on spinach salad or as a sauce on white fish like cod or bass.
Sweet pears and spicy ginger meld together into a flavorful vinegar infusion that is fantastic on sushi or sprinkled over steamed fish. The resulting pickled pears make a great addition to a chutney or used as a garnish.
This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!
This recipe combines crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor into one of the more unique combinations. The crispy pulled pork can be used as a garnish for many dishes, and a topper for fish or salads.
Roasted red peppers are a classic Italian offering and this recipe uses the whipping siphon to aerate them into a light, smooth soup. The amount of agar can be adjusted to
easily control the thickness of the soup. In addition to serving it as a soup, this foam can be used in many
different ways to turn traditional dishes into modern masterpieces.
These flavorful honey roasted beets complement the delicate halibut entree without overpowering it. By using sous vide to cook the halibut, it comes out flaky and moist every time! This recipe is always a hit at family dinners!
This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!
This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!
Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.
The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.
By using the basic modernist ingredient of xanthan gum this recipe turns tuna into an upscale party favorite for any gathering. I serve the tuna squares with a pickled pear relish and an Asian accent sauce for a pop of flavor.
This crostini recipe moves the traditional deli food of lox and cream cheese on a bagel into fancy modernist bites. The cream cheese is turned into gelled noodles that are served on toasted bagel rounds with pickled red onion. An easy to pick up and deliciously flavorful party food!
This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.
I love eating shrimp prepared just about any way imaginable. I love them poached and grilled and in ceviche and everything in between. When I was at the fish market they had some great looking shrimp so I decided to grab some with no plan in mind. Once I got home I checked to see what we had on hand and I came up with this sous vide recipe for shrimp salad.
Most of the sous vide I cook is focused on meat and chicken but sometimes I like to mix it up and do some fish. Here is a sous vide cod recipe that comes out nice and tender with a light flavor perfect for summer.
This simple summer recipe is inspired by the Lazy Flamingo, a great bar in Bokeelia, Florida we always go to when we visit family down there. They have local, fresh grouper on the menu and you can get it grilled, blackened, or fried and served on salad, a sandwich, or just plain. My wife always gets it blackened on their Caesar salad. Here's a version of it for a sous vide recipe you can make at home.
Curries always seemed like exotic and complicated dishes until I started cooking them. While some curries can be very involved, especially if you make your own curry pastes, there are many fast and easy ways to make curry at home. This easy sous vide curry chicken recipe will show you how!
One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish.
Here's one poached sous vide egg recipe that has bacon, tomato, and basil on it.
After my wife's recent promotion at work we decided to do something fancy at home for dinner to celebrate. Since swordfish is her favorite fish I decided to do a sous vide swordfish dish with a bunch of vegetables from our garden and the local farmers market.
If you are interested in experimenting with sous vide cooking, Salmon is a great way to get started. Salmon, and most fish, only need to be cooked for a short amount of time, normally 10-20 minutes. This makes it easier to keep the temperature constant without expensive sous vide equipment. Sous vide salmon also has a drastically different texture than normal salmon.
While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.
Using miniature spheres, referred to as caviar, is a great way to add little bursts of flavor to dishes. Here we use a chipotle water but you can use the same technique on any liquid that doesn't contain calcium.
Mahi Mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing.
I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.
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