Poached Kingfish with Avocado and Pickled Fennel


PREP TIME 5 minutes
COOK TIME 15 minutes


1 egg
1 fillet kingfish
Tasman sea salt
1 tbsp french dressing
½ avocado
½ cup pickled fennel
1 pinch pepper
2 pea tendrils


Step 1
Preheat sous vide water to 62.5ºC. Place egg into sous vide water once at temperature.

Step 2
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.

Step 3
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.