Sous vide smoked fish
Preparation time
Cooking time
Total time
We love experimenting with our sous vide. This recipe is work in progress, but is an easy way to impart smoky flavours. You'll need a sous vide machine and a vacuum sealer. The size of fillet depends on your appetite..
Recipe type: Sous vide
Cuisine: British
Serves: 2
  • One portion of fish per person use mullet, cod, hake, haddock
  • Tea- we used Lapsang Souchong
  • Muslin or similar
  1. Pre-heat your sous vide machine to 60C
  2. Place two teaspoons of tea in the muslin and seal with cotton. Make the package as flat as you can
  3. Place the fish in the sous vide bag add the tea in the muslin and seal in the usual way.
  4. Place the package in the sous vide machine and cook for 30 minutes.
  5. Remove the tea in the muslin before serving.
  6. Serve with vegetables and a light sauce.
Recipe by Edinburgh Foody at