Sous Vide Poached Halibut in Butter a Lighter Recipe
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteUntil recently, I had never poached anything solely in butter. When Provence WineZine friends Susan and Towny gave me some vanilla salt, I wanted to use it as a finishing salt for halibut poached in butter. I googled “butter poached halibut” and was alarmed to find that fully submerging four fillets required two pounds of melted butter. Two pounds! To me, that’s a lot of pastry that would never get made. I needed an alternative cooking method, and finally, I came upon one recipe that butter-poached the fish using sous vide. Continue reading here for the original Cocoa and Lavender article and photos.
Butter Poached Halibut with Lime-Vanilla Sauce
A delicious and new way to enjoy Halibut. This Halibut recipe includes the right amount of butter to enjoy without guilt!
Equipment
Ingredients
- 4 6 oz pieces Halibut Fillet skin removed
- 2 limes zest finely grated and juiced
- Vanilla Salt or sea salt
- 10 tbsp unsalted butter divided
- 1 cup Late-Harvest Dessert Wine
- 1/2 tsp Brown Sugar
- 1 tsp Vanilla
Instructions
- Set the four fillets on a cutting board and evenly zest one of the limes over the fillets. Season well with vanilla salt (or sea salt). Turn the fillets and repeat the seasoning process using the second lime and more salt.
- Cut 4 separate tablespoons of the unsalted butter and, using your fingers, flatten them to better match the size of the halibut fillets. Place each fillet into a vacuum-sealing bag, then place one flattened piece of the butter against the skinned side of each fillet. Vacuum seal each bag, and place them in the refrigerator for 30 minutes to allow the lime and salt to permeate the flesh. During this time, using the sous vide wand, bring the water temperature to 125°F. (See notes if you don’t have a sous vide wand.)
- After 30 minutes, place the halibut fillets into the sous vide bath for 45 minutes (at 125°F). While they cook, juice the limes and measure 1/4 cup of strained lime juice. Reserve any remaining lime juice for another purpose. Place the quarter cup of lime juice in a small saucepan and add the dessert wine and brown sugar; bring to a low boil. Cook the mixture until the liquid has reduced to around 2 tablespoons (it can be more, but not less). Remove from the heat and set aside.
- As you near the end of the cooking time, reheat the juice/wine mixture over medium-low heat. Whisk in 1 tablespoon of the remaining butter at a time until smooth and creamy. After the 5th tablespoon of butter, add the vanilla and whisk well. Whisk in the final tablespoon of butter, then remove from the heat and set aside covered, to keep warm.
- When the fish is done, heat a skillet to medium-high, then carefully transfer each fillet from its bag, skinned side up, into the skillet. The residual butter should help it brown nicely. Transfer to 4 plates, browned side up and nap the sauce over and around the fish. If desired, garnish with mint leaves.
Notes
- it helps to have squarish pieces of fish. Today, mine were long and skinny, and they broke, which was challenging. (See next note.)
- after the fish comes out of the sous vide bags, it will sometimes break into several pieces. Don’t panic — just brown those pieces and serve them as if you intended to do so (like I did!).
- If you don’t have a sous vide wand, pan sear the fish on one side, flip the fish, then place the skillet in a 350°F oven for a few minutes to finish (though it won’t have the butter poached quality).
Tried this recipe?Let us know how it was!
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Monkfish is a delicious fish, sometimes compared to lobster in texture. As long as your fishmonger prepares it properly, it is easy to work with, and the results are yummy.
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