My Sous Vide Wrap Process with Halibut

Just got my shipment in from Vital Choice and this time I have halibut. So I couldn’t wait to try out my wrap process with my Sous Vide Supreme. This time I used parchment paper it is interchangeable with wax paper for my wrapping process.

Seasoning

Smoked sea salt

white pepper

tab of butter

anchovy & bonito spice mix ( optional but yummy) I buy this at Asian markets

Season liberally to your taste.

Tear a piece of parchment paper or wax paper big enough to fold the fish over 3 times with sides tucked in like a package. No brining just wrap the fish tight. Then vacuum and seal the pouch. The wrap keeps the moisture in the fish while adding flavor. I find more liquid comes out in the plastic bag then when I wrap the fish. This keeps the flavor and color bright. Also the brining takes away the oils effecting the color and taste. The albumin (the white protein) that the fish can excrete sticks to the wrap.

I then placed in my Sous Vide Supreme at 132 for 30 minutes Check for desired doneness it is easily resealed if you need more time the bag is less messy with the wrap.

As you can see the albumen is stuck to wrap and only a small amount of butter / liquid is not in the fish. After about 5 minutes the fish absorbed the rest of the butter.

Sauce/ peapods

1 TBL. of Lucini olive oil or your favorite brand

1 chopped garlic glove

handful of fresh english peas

1/3 cup of white wine

1 Tbl. butter

Heat olive oil in a skillet add garlic.  Add pea pods cook until very lightly starting to blister. Add wine and cover steam for  15 minutes. Add butter cook 1 more minute. Remove pea pods and pour sauce over fish and serve. The fish melts in your mouth.

Click on this picture to blow it up ,you can see how moist the halibut is.