Wood Skin Halibut & Chickpea Salad


Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.


4 3-inch square pieces of grilling cedar paper
4 halibut filets (or any white fish)
1 ½ C white wine
Smoked salt to taste
3 Tbsp olive oil
1 ½ C dried chickpeas
1 ½ C vegetable stock
4 Tbsp chopped parsley
4 Tbsp chopped mint
4 Tbsp fresh cucumber, diced
Zest and juice from 1 lemon
Harissa to taste
Salt and fresh ground pepper to taste



Grilling cedar paper

Sous vide circulator

Sous vide pouches

Nonstick pan


Prepping time: 25 minutes / Cooking time: about 30 minutes (excludes sous vide cooking)


4 servings


For the Halibut:

  1. Soak the cedar paper in white wine for 30 minutes, and then apply the cedar paper as a skin to the skin side) to the halibut filet. Place the fish in sous vide pouch and pull gentle vacuum, and cook in water bath for 17 minutes at 141.8°F/61°C.
  2. Remove the sous vide halibut from the pouch and sear it on a non-stick pan only on the wood side; don’t hesitate to almost burn it so that it has a nice smoked flavor. Sprinkle smoked salt on the sous vide halibut while cooking and crack some black pepper over it.


For the Chickpeas:

  1. Soak the dried chickpeas overnight, rinse and simmer gently in water for 20 minutes, then chill. Put chilled chickpeas in a sous vide pouch with olive oil, salt and pepper, and vegetable stock and cook them for 1 hour at 181.4°F/83°C.
  2. Make a harissa vinaigrette with the lemon juice and zest and olive oil; reserve a small amount. Add cucumber dice, chilled chickpeas, fresh chopped parsley, and mint to the remaining vinaigrette.
  3. Put this chickpea salad in the bottom of the plate, drizzle the vinaigrette, and place the sous vide halibut filet on top, wood skin facing up.

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