My first attempt with haddock fillet cooked sous vide and certainly not the last time.
Recipe for haddock sous vide
My first attempt with haddock fillet cooked sous vide and certainly not the last time.
I got 2 beautiful pieces from my local fishmonger and decided to experiment a bit with the process.
Both pieces were cooked separately with skin, but one piece was pan-fried afterwards and the other piece had its skin removed after cooking.
I can already reveal that I won’t be pan-frying it next time.
Servings: people
Haddock sous vide
My first attempt with haddock fillet cooked sous vide and certainly not the last time.
Equipment
- Sous Vide
- Cutting Board
- Frying Pan
Ingredients
- 600 gram Haddock Fillet
- Coarse salt
Instructions
- Most fish I prepare get a gourmet brining beforehand. It basically just consists of coarse salt on both sides of the fish. This helps to draw out some moisture from the fish and makes the flesh firmer. At the same time, the fish gets a salty flavor, which can be hard to achieve, for example, when making fish n' chips.
- Since I had two fillets, they were finished differently. Everything was the same until they were taken out of the water bath.
- 20 minutes of gourmet brining on the cutting board.
- Then rinsed under a cold tap and patted dry with a clean dishtowel/cloth. The fish is rinsed to stop the brining and ensure it doesn't become too salty.
- The fillets were vacuum-packed and cooked for 30 minutes at 50 degrees Celsius (122 degrees Fahrenheit).
- Then carefully taken out of the bag (as it is very delicate).
- Normally, I would eat the fish right away, which we did with one of the fillets.
- The other one got a turn on the pan on the skin side and fried for about 1 - 1.5 minute to get the skin crispy. The pan was hot, and I used clarified butter for the process. However, I stopped before the skin became crispy as a lot of albumin* started to come out of the fish (*this is the egg white protein. When too much of it comes out, it is typically a sign that it is overcooked).
- Unfortunately, this was also the case here, so the flesh lost some of its juiciness and became a bit dry.