Wood Skin Sous Vide Halibut Recipe | Sous-Vide Magazine

Ingredients

• 4 3-inch square pieces of grilling cedar paper
• 4 halibut filets (or any white fish)
• 1 ½ C white wine
• Smoked salt to taste
• 3 Tbsp olive oil
• 1 ½ C dried chickpeas
• 1 ½ C vegetable stock
• 4 Tbsp chopped parsley
• 4 Tbsp chopped mint
• 4 Tbsp fresh cucumber, diced
• Zest and juice from 1 lemon
• Harissa to taste
• Salt and fresh ground pepper to taste