Servings: persons
Sous vide plaice fillet
A delightful and delicious sous vide cooked plaice fillet. Served classically with boiled white potatoes and a lovely parsley sauce.
Ingredients
Sous vide plaice fillet
- 4 pcs. Plaice Fillet boneless
- Salt
Potato
- 300 gram Potato
- Salt
Parsley sauce - baked sauce
- 15 gram Butter
- 16 gram Flour
- 350 gram Milk
- 8 gram Parsley chopped
- Salt and Pepper
Instructions
Sous vide plaice fillet
- Salt on both sides and leave at room temperature to draw for 20 minutes.
- Rinse the plaice of salt and dry them well afterwards.
- Vacuum seal the plaice.
- Put the plaice in sous vide - 25 minutes at 55 degrees Celsius (131 degrees Fahrenheit).
- Pat the fish dry and arrange on a plate.
Potatoes
- Peel the potatoes and boil them in lightly salted water until tender.
- For normal-sized potatoes, it takes about 15 minutes.
Parsley sauce - béchamel sauce
- Melt the butter in a saucepan and add flour. Whisk until the flour is fully absorbed in the butter.
- Add the milk gradually, while constantly whisking.
- Boil the sauce for about 3-4 minutes to eliminate the flour taste.
- Add the chopped parsley.
- Season with salt and pepper to taste.
- The food is now ready for plating and serving.