Prep time: 5 minutes
Total time: 20 minutes
1 5oz Fillet Arctic Char
1 TBSP Countertop Golden Butter
1 Persian Cucumbers
¼ Cup Water
¼ Cup Homemade Kimchi, sliced
Pinch of Dried Cornflower
Pinch of Black Lava Salt
- Set your Sous Vide to 155℉
- 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.
- Seal the bag and submerge into your Sous Vide water bath for 20 minutes.
- 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.
- 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.
- 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
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.