Let me tell you about this wonderful way to cook halibut that’s become a real favorite in my kitchen. The sous vide method keeps the fish moist and tender at exactly 45°C – no guesswork needed. What makes this dish special is how the gentle cooking lets the halibut’s natural sweetness shine through, and when you add that silky tarragon cream sauce, well, it’s just plain delicious. Don’t worry if you’re new to sous vide cooking – it’s actually quite straightforward once you get the hang of it. Think of it as giving your fish a nice warm bath until it’s perfectly done. The sauce might sound fancy, but it’s really just good cream and fresh tarragon working their magic together. Trust me, once you try this method, you’ll wonder why you ever cooked halibut any other way.
Recipe
Sous vide cooking is a technique that allows for precise temperature control, making it perfect for delicate proteins like halibut. This method involves vacuum sealing the fish, seasoning it with salt and white pepper, and cooking it in a water bath set to a specific temperature. For this recipe, the halibut is cooked at 45°C (113°F) for 20-30 minutes, guaranteeing a perfectly tender and moist result. This gentle cooking process locks in the fish’s natural flavors while maintaining its flaky texture. Vacuum sealing also enhances cooking performance by ensuring even heat distribution during the sous vide process.
To complement the halibut, a rich tarragon cream sauce is prepared. The sauce begins with a reduction of fish stock, which adds depth and richness. Next, chopped shallots are sautéed in butter until golden, then deglazed with white wine. This mixture is reduced before heavy cream is added, creating a luscious and flavorful sauce. The finished dish is beautifully presented with the creamy sauce spooned over the poached halibut and garnished with fresh tarragon, adding an aromatic finish.
Ingredients:
- Halibut fillets
- Salt
- White pepper
- Fish stock
- Butter
- Shallots
- White wine
- Heavy cream
- Fresh tarragon
To prepare the dish, start by seasoning the halibut fillets with salt and white pepper, then vacuum seal them. Set your sous vide machine to 45°C (113°F) and cook the sealed halibut for 20-30 minutes.
While the fish is cooking, reduce the fish stock to 125 ml (1/2 cup) in a saucepan. In a separate pan, sauté chopped shallots in butter until golden, then deglaze with white wine. Reduce the wine until nearly evaporated and then add the reduced fish stock. Stir in heavy cream and let the sauce simmer until it thickens.
Once the halibut is done, remove it from the vacuum bag and serve it with the tarragon cream sauce draped over the top, garnishing with additional tarragon.
For the best results, verify that the vacuum sealing is airtight to prevent any water from entering the bag during the sous vide process. When reducing the fish stock and wine, be patient to allow the flavors to concentrate fully. Additionally, verify the sauce doesn’t boil after adding the cream, as this can cause it to separate. Fresh tarragon is key for the garnish, as it offers a burst of flavor and an appealing visual contrast to the creamy sauce.
Conclusion
This sous vide halibut comes out perfectly cooked every time—moist and flaky with that delicate ocean flavor shining through. The tarragon cream sauce adds a lovely French touch that really makes the dish special without overwhelming the fish. I’ve made this countless times over the years, and it never fails to hit the spot. The beauty is in its simplicity – good fish, fresh herbs, and a classic sauce. Give it a try on your next quiet evening in, maybe with a glass of crisp white wine. You’ll be surprised how restaurant-worthy results can come from your own kitchen with this foolproof method.