With Hasselback Potatoes and Sauce Béarnaise
Recipe for sous vide cuvette
Sous Vide Cuvette with Hasselback potatoes and sauce béarnaise is really easy and delicious guest food that largely takes care of itself.
I would recommend buying a high-quality Cuvette; I have used a Wagyu Cuvette from www.steak-out.dk
Servings: persons
Sous Vide Cuvette
With Hasselback Potatoes and Sauce Béarnaise
Equipment
- Sous Vide
- Oven
- Cutting Board
- Knife
- Frying Pan (option 1)
- Grill (option 2)
- Immersion Hand Blender
Ingredients
- 1 Cuvette
Bearnaise
- 400 gram Butter
- 4 pcs. Egg Yolk
- 2 tablespoon Bearnaise essence
- 1 tablespoon Tarragon
Hasselback potatoes
- 1 kg Potato
- Salt
- Pepper
- Oil
Instructions
- Turn on your Sous Vide to 57 degrees Celsius (135 degrees Fahrenheit). Trim the cuvette, score the fat, and season it with salt, pepper, and garlic powder. Then vacuum seal it and place it in the Sous Vide for 6-8 hours, depending on the quality - good quality can suffice with 6, while doubtful quality can easily withstand 8+ hours.
- When there's about an hour left on the cuvette, preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Scrub the potatoes and dry them with a clean dish towel. Make the cuts by slicing into the potato with a cutting board next to it to prevent cutting all the way through. Also, slice the bottom of the potato, brush it with oil, and give it a dash of salt and pepper, then place it in the oven for about 45 minutes.
- Put 400g of butter, 4 egg yolks, and 2 tbsp of Béarnaise essence in a cylindrical glass with a lid and place it in the Sous Vide.
- When the cuvette is finished, take it out of the bag and pat it dry with paper towels, then put it on a scorching hot cast iron pan or grill to get a delightful dark crust.
- When the potatoes are ready, take them out of the oven, and remove the glass with the sauce from the Sous Vide. Blend the mixture with an immersion blender from the bottom up; it is crucial to blend the yolks that settle at the bottom first. Then add 1 tbsp of tarragon. It's important the butter is completely melted before blending.
- Time to eat!