Alaskan Halibut Sous Vide in Lemon Olive Oil with Braised Leek, Fingerling Potatoes, and Vichyssoise
Halibut Sous Vide Recipe by Chef Drew Johnson, Kincaid Grill
I created this easy recipe to highlight the simplicity of cooking sous vide while also showcasing Alaskan halibut paired with minimal ingredients. The components of this dish can be made ahead of time and simply reheated allowing for some freedom when planning your evening meal for family or friends. Serves four.
Alaskan Halibut Sous Vide in Lemon Olive Oil
Sous Vide Temperature 125°F or 52°C
1 cup extra virgin olive oil
3 lemons
4 seven-ounce fillets of halibut—mostly equal in thickness/size
Salt to taste
Fresh dill to garnish
Using a vegetable peeler, carefully peel away only the zest part of the lemons leaving the pith (white part) behind. Reserve the peeled lemons for later use in seasoning other elements of the dish. Combine the lemon zest with the olive oil in a small sauce pan and steep the zest in the oil for 30- to 45 minutes over very low heat. You want to avoid a simmer—keep the oil right below the point of simmering. Let this cool to room temperature.
Meanwhile, season your halibut fillets with salt and pat them dry with paper towels. Add your halibut fillets to the vacuum or Ziploc bags that you plan to use for the sous vide process. It is best to not over crowd the food when using the sous vide technique. The halibut fillets should be in a single layer, preferably two fillets per bag. Once the lemon oil has cooled to room temperature, carefully pour about three ounces into each bag and add a few pieces of the zest from the oil. Seal each bag. If using a vacuum sealer, you will want to turn down the vacuum as to not crush the fish. Alternatively, you can use Ziploc bags and remove the air via water method. To do so, close the bag so that only a small portion remains open. Gently submerge the bag into water until almost fully submerged. The pressure will remove most of the air from the bag but be careful not to allow any water inside the bag using this technique. These methods will come in handy while producing other portions of this recipe. Once your bags are sealed, add them to your preheated water bath at 125°F. Cook these for about 30- to 45 minutes. If the halibut fillets are over one inch thick, you will want to cook for the longer period of time. Once the halibut fillets have fully cooked, very gently remove the bags from the water being careful not to break the halibut fillets. Cut the bags open and gently transfer to a plate. The fillets will be very fragile, but ready to serve. When plating your finished meal, garnish with some of the remaining lemon oil and fresh dill.
Braised/Sous Vide Leeks and Fingerling Potatoes
Sous Vide Temperature 190°F or 88°C
2 large leeks or 4 small leeks—cleaned, washed, and green tops removed
1 lb fingerling potatoes—cleaned, washed, and left whole
2 tbsp fat—butter, bacon fat, or extra virgin olive oil
Salt to taste
Cut away the root section of the leek but leave just a small amount. This will help the leek retain its shape. You can later cut the cooked leek as desired for your portions. Add leeks to the bag in a single layer. Add the salt and your desired fat to create different flavor profiles. Butter or bacon fat will give rich, deep flavor to the leeks. Seal the bags and place into the preheated water. Cook at 190°F for 30- to 45 minutes. The time will depend on how thick the leeks are. To test for doneness, gently squeeze the leek through the bag. If done, it will feel tender to the touch. If serving right away, simply open the bag and portion as desired. Alternatively, you can chill these in an ice bath and reheat in the bag later. This will allow you some freedom from timing while planning your meal. Use this same technique for your fingerling potatoes. The potatoes should take approximately the same amount of time depending upon size. They can also be portioned and cut to your desired shape. You will know they are done when they become tender.
Vichyssoise (Potato-Leek Soup)
3 tbsp butter
3 russet potatoes—peeled and diced
3 large leeks—cleaned, washed, green removed, and chopped
4-5 cups chicken stock or vegetable stock
1 cup heavy cream
Salt to taste
Heat the butter in a large pot. Add leeks, potatoes, and salt. Cook over low heat for about five minutes until the leeks begin to get soft. Do not let the leeks or potatoes begin to brown. Once soft, add four cups of stock. Simmer over low heat for around 30 minutes or until all the potatoes are soft and tender. Remove from heat and stir in the cold heavy cream. Working in small batches, puree the soup on a high speed in a blender. Once all soup has been blended thin to your desired consistency with the remaining stock, season to taste with salt. Serve immediately or cool for later reheating.
Kincaid Grill
6700 Jewel Lake Rd
Anchorage, AK 99502
Find more halibut recipes here.