Hapuka

Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 6 × 180 g ( oz) hapuka fillets
  • sea salt flakes
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil

Method

Heat a large saucepan of water to 61°C (142°F). Sprinkle the fish with salt and place each in a small vacuum-seal or zip-lock bag with 2 teaspoons oil. Follow the Masterclass on sous-vide cooking and cook the fish for 14 minutes. Remove from the water and rest in the bags for 2 minutes. Remove from the bags, reserving the juices. Serve immediately.