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


Step 1
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.

Step 2
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.

Step 3
Add chicken stock, rum, ½ tsp vanilla bean paste into a pot before bringing to the boil and reducing by half.

Step 4
Once reduced, add coconut cream, heavy cream and ½ tsp vanilla bean paste and stir together well for approx 1 minute.

Step 5
Once fish is cooked, remove from the bag and dry well before placing into an oiled pan skin side down until skin is crispy.

Step 6
Once skin is crispy, serve with vanilla sauce.