Recipes
Sous-vide white fish with sauce barigoule, saltbush and tarragon butter
30 minutes Preparation time
1 hour 30 minutes Cooking time
6 serves Serves
Ingredients
Sous-vide white fish
6 white fish fillets (approximately
180-200 g each fillet)
Salt and pepper, to taste
1 tbsp olive oil or butter
Salt bush and tarragon compound butter
200 g unsalted butter, softened
2 tbsp fresh lemon juice
(approximately 1 lemon)
1 tbsp lemon zest
80 g fresh herbs (mixture of salt bush,
tarragon and parsley), finely chopped
1 garlic clove, minced
2 tsp salt
1 tsp pepper
Barigoule sauce
5-6 medium artichokes (or canned
artichokes, drained)
1 lemon, juiced
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, minced
2 carrots, sliced
2 small heads fennel, sliced
250 ml white wine
250 ml vegetable stock
2 bay leaves
4 sprigs thyme
Salt and pepper, to taste
To serve
Lemon wedges Herbs
Method
Salt bush and tarragon compound butter
- In a large bowl, combine the butter, lemon juice, lemon zest, herbs, garlic, salt and pepper. Mix well until all ingredients are evenly incorporated.
- Transfer the mixture onto a sheet of cling wrap. Roll the butter into a log shape and twist the ends to seal. Place it in the fridge for at least 1 hour to firm. Remove the cling wrap, slice the compound butter into 1 cm rounds and set aside until ready to use.
Sous-vide white fish
- Season the fish fillets with salt and pepper on both sides.
- Place the fish into a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 2 and Seal on level 3.
- Place the bag onto a rack in the steam oven and Sous-vide at 54°C for 45-60 minutes. If the fillets are over 200 g each, cook for at least 1 hour.
Barigoule sauce
- Trim the artichokes by removing the tough outer leaves and cutting off the top. Slice in half and remove the choke. Place the artichokes into a bowl and cover with water and lemon juice to prevent browning.
- In a gourmet oven dish heat the olive oil over medium-heat, induction setting 6-7.
- Add the onion, garlic, carrot, and fennel. Sauté until the vegetables are soft and translucent, approximately 10-12 minutes.
- Drain the artichokes and slice into quarters. Add the artichokes to the pan and cook for another 8 minutes, stirring occasionally.
- Pour in the white wine and bring to a simmer on medium-high heat, induction setting 7. Allow the wine to reduce for approximately 6 minutes, until the sauce has thickened.
- Add the vegetable stock, bay leaves, thyme, salt and pepper. Bring to a gentle boil on medium-high heat, induction setting 7. Reduce the heat to medium heat, induction setting 5-6 and let the mixture simmer for approximately 20 minutes, or until the artichokes are tender and the sauce has thickened. Avoid over stirring, as you might puree the sauce.
- Remove the bay leaves and thyme. Adjust the seasoning if required.
To serve
- Place a serving of the warm Barigoule sauce on each plate and rest a piece of fish on top. Place a piece of the compound butter on top of the fish just prior to serving and garnish with herbs and lemon wedges.
Hints and tips
- White fish such as snapper, barramundi, groper or tarakihi work well for this recipe.
- If you don’t have a vacuum sealing drawer, steam the fish directly in the perforated steam container without vacuum sealing.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.