So on the OEvolve list (note: As I’m a human-animal anarchist, I’m only a lurker there, per the membership guidelines) one person had posted an experience with halibut sous vide; Diana, list owner, tried and liked, and so I embarked this afternoon to collect suitable halibut. Click to see the big’n.
130 degees, for an hour. I had no big salt to do a brine in advance, so I sea salted heavy, for 30 minutes, rinsed, salted lightly, then sliced a lemon thin, with two slices on each steak, and sprinked with a bit of rosemary & thyme.
In the meantime, the veggie medly you see is lots of Kaerygold Irish butter (unsalted). On low. At the end, fire ‘er up, and add a three-finger dash of almond meal; stir fry it. There you go. Done.
For the sauce, it was a super large pat of the same butter, a 1/4 tsp of tarragon, and a big tsp of full fat FAGE yogurt. Bring to a boil, immediately turn off. Done. There was a bit of juice in one of the vaccum sealed bags that I added and refired for a second or two.
We’re gonna watch 24 in a few. I’m gonna do nut soup for that, with a spot of pineapple this time. What is it? I’ll tell you one of these days.