Thursday, March 15, 2012

Sous Vide Whitefish with Gribiche and Poached Eggs

Sous Vide Whitefish with Gribiche and Poached Eggs
Adapted from Rick Moonen's Fish Without a Doubt
Servings: 4

For the gribiche:
1/2 cup diced tomato
3 tablespoons minced shallots
3 tablespoons minced baby dill pickles
2 tablespoons capers
3 Tbsp. virgin olive oil
2 Tbsp. sherry vinegar
Juice of 1/2 lemon
Coarse salt and freshly ground white pepper
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 green onion

For the fish:
4 (6- to- 7-ounce) pieces of whitefish (halibut, cod) fillet
Coarse salt and freshly ground white pepper
2 Tbsp. butter cut into pieces
1 lemon, sliced into 1/8-inch slices

To finish:
2/3 cup minced onion
2 large garlic cloves, minced
1 pound baby spinach
Coarse salt
4 large eggs, poached

For the gribiche:
Stir the tomato, shallots, pickles, capers, olive oil, vinegar, and lemon juice together in a bowl. Season with salt and pepper. Leave it at room temperature for 2 hours. (Or better, cover and refrigerate overnight. Bring to room temperature before serving.)

For the fish:
Preheat the Sous Vide Supreme to 132 degrees.

Season the fish on both sides with salt and pepper. Place in vacuum-seal bags with lemon slices and butter, seal, and sous vide at 132 degrees for 20 minutes.

Just before serving, heat a large skillet over medium-high heat. Coat the skillet with cooking spray and add the onion. Saute, stirring often, until the onion softens, about 3 minutes. Add the garlic and saute until fragrant, about 20 seconds. Add the spinach and saute, stirring constantly, until the spinach wilts. Season it with salt and scrape it into a strainer to drain.

Stir the tarragon, parsley, and scallion into the gribiche.

Make a bed of spinach on each of four dinner plates. Remove the fish from the bags and blot it dry with paper towels. Set it on the spinach and place a poached egg on top of each piece. Spoon some gribiche onto each egg and around the plates. Serve it now.

NOTES: We made several modifications to the original Rick Moonen recipe, which called for oil-poached halibut. Ours was still delicious, with less fat. Also, I couldn't find cornichons, so I used baby dill pickles. Again, delicious.

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