I'm in love with sous-vide. Below you will find haddock wrapped in bacon done sous-vide over saute'd asparagus with homemade lemon mayonnaise. A bit of rosemary, cracked black pepper and lemon zest complete the dish. Okay, I admit that's a fancy lead-up to saying it tasted damn good. And I'm embarrassed to say this was inspired by a Jamie Oliver recipe, so don't tell anyone ;)
I also did lamb chops "sous-vide" which came out defying the logic that everything done sous-vide looks like it was boiled in a bag. The rosemary in the pic was lit just before service, which added an interesting touch.
Finally, there's a nice piece of black cod (a.k.a. sablefish) glazed with white miso before being finished with a blow torch and served with baby bok choy, micro mustard cress, tobiko, cold glass noodle salad on top of lime "fruit leather and with a sake/mirin foam.
I'm still working on the "build your own" sous-vide machine post and also feverishly trying to finish the commercial prototype. Sorry for the delays!
I have been using SousVideMagic to cook sous-vide dishes with commercial rice cookers with excellent results.
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Posted by: Edaname | March 23, 2008 at 07:55 PM