Sous Vide Blue Eye with Vanilla Sauce
PREP TIME 15 minutes
COOK TIME 45-50 minutes
1 fillet blue eye
Tasman sea salt
Pukara olive oil
100ml salt reduced chicken stock
¼ cup rum
1 tsp vanilla bean paste
¼ cup coconut cream
¼ cup heavy cream
Set sous vide water to 48ºC. Add a pinch of salt on top of fish before placing into a snap lock bag with a drizzle of oil.
Place the bottom of the snaplock bag into sous vide water until all air escapes before sealing bag and leaving to sit in water for approx 20-30 minutes until cooked.
Add chicken stock, rum, ½ tsp vanilla bean paste into a pot before bringing to the boil and reducing by half.
Once reduced, add coconut cream, heavy cream and ½ tsp vanilla bean paste and stir together well for approx 1 minute.
Once fish is cooked, remove from the bag and dry well before placing into an oiled pan skin side down until skin is crispy.
Once skin is crispy, serve with vanilla sauce.