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
Prepping time: 25 minutes / Cooking time: about 30 minutes (excludes sous vide cooking)
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.
Sous vide Arctic char, meet breadcrumbs—and a deep fryer.
A cocotte ups the presentation ante for this elegant sous vide halibut.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.