Sous Vide Smoked Halibut and Herb Sauce
Preparation time
Cooking time
Total time
If you do not have a sous vide machine, do not worry! Simply poach the fish gently in the milk and leek mixture until cooked. The size of fillets will depend on your appetite, but I suggest approximately 150gr per person.
Recipe type: Main Course
Cuisine: Scottish
Serves: 2
  • 250 ml milk
  • 250 ml fish stock (or twice the quantity of milk)
  • 2 fillets of smoked gigha halibut (or approx 300 gr fish)
  • 1 small leek chopped finely
  • 10 pearl onions (or one medium onion chopped)
  • 1 large potato peeled (add a second if you've a large appetite)
  • 25 gr butter
  • 25 gr plain flour
  • 10gr each of dill and chives finely chopped for garnish
  • salt and pepper
  1. Pre-heat your sous vide machine to 60C. Vacuum pack the fish and place in sous vide when it is up to temperature. Set timer for 30 minutes
  2. Meanwhile prepare the rest of the ingredients
  3. Peel small onions and cook whole in salted boiling water until just cooked. If using chopped onions, cook them in the same way. Keep warm
  4. Chop the potato into cubes and place in boiling salted water to cook. This will be quite quick as they are small pieces. Check regularly and set aside when done. Keep warm
  5. Place the leek into 250ml milk and cook until soft. Drain and keep the milk for the sauce.
  6. Gently melt the butter, add the flour and cook a little, when it sizzles add the fish stock or milk and cook until thick. Add a little more milk or stock if necessary. Add salt and pepper to taste. Add the leeks to the sauce and chopped herbs.
  7. Now assemble the dish.
  8. Take the fish out of the sousvide, open and place on two warmed plates.
  9. Add the sauce to the dish. Add onions and potato. Place the fish on top.
Recipe by Edinburgh Foody at