Hapuka

• 6 × 180 g (6½ oz) hapuka fillets
• sea salt flakes
• 60 m

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 t