Poached Kingfish with Avocado and Pickled Fennel
PREP TIME 5 minutes
COOK TIME 15 minutes
1 fillet kingfish
Tasman sea salt
1 tbsp french dressing
½ cup pickled fennel
1 pinch pepper
2 pea tendrils
Preheat sous vide water to 62.5ºC. Place egg into sous vide water once at temperature.
Add kingfish into a sous vide bag with french dressing and a pinch of salt before vacuum sealing bag and placing into water for approx 6-8 minutes or until at 62.5 degrees.
Once fish is at 62.5 degrees, remove from the bag and plate with avocado, french dressing, egg, pea tendrils and a pinch of salt and pepper on top.