Milk-Poached Halibut Flavored with Rosemary and Kaffir Lime Leaves
Here, halibut fillets are cooked sous vide with milk, fresh rosemary and kaffir lime leaves, which are commonly used in Southeast Asian cooking.
- 4 halibut fillets, each 6 oz. and 1 1/2 inches thick
- Kosher salt, to taste
- 1/2 cup milk
- 3 fresh rosemary sprigs
- 4 kaffir lime leaves, thinly sliced
- Olive oil or butter for searing (optional)
Set the Sous Vide Professional to 125°F (52°C), with the rear pump flow switch closed and the front flow switch set to fully open.
Season the halibut with salt.
Place the halibut in a vacuum bag and add the milk, rosemary and kaffir lime leaves.
Seal the bag to the desired vacuum (make sure the fillets are not overlapping); for delicate fish, 80% to 90% vacuum is desirable. This will ensure the flesh of the fish is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.
Once the target temperature of 125°F (52°C) is reached, place the bag in the circulating water, making sure it is completely submerged. If necessary, place a small weight on the bag.
Cook the halibut to the desired doneness, 12 to 20 minutes.
Remove the bag from the circulating water and carefully remove the halibut from the bag. If a sear is desired, pat the halibut dry with paper towels and season with salt.
In a hot pan, warm olive oil or butter. Add the halibut and sear until a golden crust forms on both sides. The halibut may also be grilled, if desired. Serves 4.
Adapted from a recipe by PolyScience.