Prep time: 5 minutes
Total time: 20 minutes
Servings: 1

Ingredients:
1   5oz Fillet Arctic Char
1  TBSP Countertop Golden Butter
1  Lemon
1  Persian Cucumbers
¼  Cup Water
¼  Cup Homemade Kimchi, sliced
Pinch of Dried Cornflower
Pinch of Black Lava Salt

How to:

1. Set your Sous Vide to 155℉
2. In a plastic bag, spread the Countertop golden butter on the flesh side of the fillet, and add in a couple slices of lemon. Reserve the rest of the lemon.
3. Seal the bag and submerge into your Sous Vide water bath for 20 minutes.
4. Pro Tip when sous vide-ing: use a coffee mug to weigh down what you are cooking, and over with a towel to keep the temperature from fluctuating.
5. While the fish cooks in lemon golden buttery goodness, add to a Vitamix the persian cucumber, juice of the rest of the lemon, water and blend.
6. To plate--- strain the cucumber jus into the bottom of a bowl, add in kimchi, top with the fillet, cornflowers and salt.

Pictured in Jessica’s Set Up:
Circulator:  I use the Anova, which is controlled by a super handy app
Container:  Cambro, 4qt pictured here for small batch, and 8qt for large projects
Misc:  Turkish hand towels by Turkish Dowry, favorite thin ceramic bowl by Studio Arhoj, coffee mug is vintage
Herbs and Spices: most all by Flower Power or Lonestar Botanicals 

Notes:
Countertop butter is clarified, so it is technically a ghee, which suits my personal digestion better. Arctic char is a sustainable option to Salmon, with all the same flavor.