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..
Author: Edinburgh Foody
Recipe type: Sous vide
Cuisine: British
Serves: 2
Ingredients
One portion of fish per person use mullet, cod, hake, haddock
Tea- we used Lapsang Souchong
Muslin or similar
Instructions
Pre-heat your sous vide machine to 60C
Place two teaspoons of tea in the muslin and seal with cotton. Make the package as flat as you can
Place the fish in the sous vide bag add the tea in the muslin and seal in the usual way.
Place the package in the sous vide machine and cook for 30 minutes.
Remove the tea in the muslin before serving.
Serve with vegetables and a light sauce.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2015/05/12/you-can-eat-tea-any-time/