Sous Vide Halibut with Honey-Roasted Beets
These beets were a huge hit at a recent family dinner. They are easy to prepare but turn out really sweet and flavorful. They complement the delicate halibut without overpowering its subtle flavors. The juice from red beets can stain everything from your cutting board to your hands so don't peel them over a nice cutting board!
For this recipe I cook the halibut to 114°F (45.6°C). At that low of a temperature it takes on a wonderful meaty texture but no longer tastes raw.
Sous Vide Halibut with Honey-Roasted Beets Ingredients
1-2 pounds halibut, cut into portions and skin removed (450g to 900g)
Salt and pepper
1 tablespoon chopped oregano
1 tablespoon olive oil
1 tablespoon lemon zest
Salt and pepper
1/2 stick butter, softened at room temperature
3 tablespoons minced dill
1/8 teaspoon black pepper
Sous Vide Halibut with Honey-Roasted Beets Instructions
At least 35 to 50 minutes before serving
Preheat a water bath to 114°F (45.6°C).
Salt and pepper the halibut then place in a sous vide bag with the oregano, olive oil, and lemon zest. Seal the bag and cook for 25 to 40 minutes, just until heated through.
At least 70 minutes before serving
Preheat an oven to 400°F (200°C).
Peel the beets then set each beet on a square of aluminum foil or parchment paper. Drizzle with honey and olive oil then salt and pepper them. Wrap each beet in the aluminum foil and place on a sheet pan. Bake until the beets are tender and cooked through, about 45 to 60 minutes. Remove from the heat, unwrap the beets, and thinly slice.
At least 20 minutes before serving
To make the butter place all of the ingredients in a bowl and mix and mash thoroughly using a fork. The butter can be refrigerated for several days or stored in the freezer for up to a month.
Remove the fish from the bag and pat dry. Briefly sear the fish on one side until just browned.
Lay out a ring of beets on a plate. Place the halibut, seared side up, in the middle then top with a dollop of dill butter.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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