Cook whole fish easily in your sous vide machine. Leaving it on the bone adds flavour and looks fabulous. The sauce can be prepared well in advance and heated just before serving. Get your fishmonger to gut and trim the fish for you.
Author: Edinburgh Foody
Recipe type: Main Course
Cuisine: British
Serves: 2
Ingredients
Whole fish such as plaice, sea bream, sea bass (smaller sized) ½ to 1 per person
Sauce
½ Lemon, juice only
1 Orange, juice and zest
Pinch of ground cinnamon or small piece of cinnamon stick
Sprig of rosemary chopped
6 anchovies
50 gr butter
Salt and pepper
Instructions
Preheat your sous vide machine to 60C
Vacuum pack your fish ensuring all air has been expanded.
Place in water bath and cook for 35 minutes
Meanwhile make the sauce
Put the orange juice, orange zest and lemon juice, cinnamon, anchovies, rosemary into a small saucepan and bring to a simmer.
Stirring constantly with a balloon whisk, gradually add the butter.
Keep pan over low heat and makes sure the sauce emulsifies nicely (blends to a creamy consistency).
Taste and add seasoning if required. If you've used cinnamon stick, remove it.
When you are ready to serve, remove the fish from the vacuum bag, place on a hot place and spoon the sauce to one side.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2014/11/25/cooking-whole-fish-sous-vide/