Sous Vide Halibut with Vegetables and Broth
This dish was inspired by one that I saw at The Inn at Pound Ridge. No saffron, and I am using store-bought broth, but the end results shine because this recipe is all about the halibut. Use the...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 1 1/2 pounds skinless halibut, cut into 2 large filets
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 cups vegetable or chicken stock
- 16 asparagus spears, trimmed and halved lenghtwise
- 1 yellow squash, cut into thin strips
- 1 cup fresh peas
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