Servings: persons
Sous vide garfish filet
Ingredients
- 1 pcs. Garfish
- Salt
Instructions
- Remove the bones with a good knife, preferably a filleting knife. Start by making a slanted cut on each side under the bones - both along the "dashed" lines and along the "spine". Alternatively, you can choose to completely remove the piece where the "spine" lies, so you instead get two long fish fillets.
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Gourmet salt the fish for 15-20 minutes. This gives the fish a much better taste and texture.
- Rinse the fish clean of salt under cold running water.
- Pat the fish dry with a clean tea towel and place it in the vacuum bag.
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Vacuum pack the fish.
- Cook it at 48 degrees Celsius (118 degrees Fahrenheit) for 25 minutes.
- Unpack the fish from the bag and pat it dry. The fish is now ready to eat. Because you have gourmet salted the fish, no additional salt is needed. Serve, for example, with potatoes and parsley sauce or butter sauce, and with a good purée, preferably either celeriac or cauliflower - or a mixture.
