Halibut is the most delicate fish, try to cook it in sous vide and the result will never disappoint you.
Ingredients
Serves: –+
- Halibut fillet
- Salt
- Olive oil
Method
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Heat the water bath up to 50 degrees. Sprinkle 200 gramms of salt over medium-sized halibut fillet, put it in a bag, then add a little olive oil and vacuum the bag.
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Submerge in water for 30 minutes. Remove the fish from bag, pat dry it with paper towel and serve with any side dish.
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Optionally, you can grill the halibut a little until golden brown.
