Sous Vide Halibut with Pea Puree
Ingredients - 4 halibut fillets, about 6 ounces each - Salt and white pepper - ½ cup olive oil - 4 mint leaves plus 2 tablespoons chopped mint - 1 tablespoon
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Sous vide circulator
- Blender
- Food processor
- Fish spatula
- Zip-top bag
- Saute pan
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Paper towel
- Serving platter
- Plate
Ingredients
- 4 halibut fillets, about 6 ounces each
- Salt and white pepper
- ½ cup olive oil
- 4 mint leaves plus 2 tablespoons chopped mint
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 3 tablespoons unsalted butter, cold and cut into small pieces
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallot
- 8 ounces fresh or frozen peas, plus 2 ounces for garnish, blanched
- 2 tablespoons chicken stock
- 1 to 2 tablespoons crème fraiche
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