PARSLEY BRINED HALIBUT

Category

Umami

Form

Flaky, Herbaceous

Function

Protein Base, Contrast

PARSLEY BRINED HALIBUT

PARSLEY BRINED HALIBUT

Difficulty: Easy
Yield

2

filets
Prep

1

hour 
Cook

40

minutes

Equipment

  • Sous Vide

Poached fish is usually an afterthought. This one isn’t. Brining in parsley makes it quietly fragrant, seasoned all the way through and surprisingly juicy. The low sous vide temp keeps the halibut just barely set, so it flakes without falling apart. You can serve it hot, but it’s even better cold.

Ingredients

  • 2 qts cold water

  • 204 g kosher salt

  • 100 sugar

  • 100 fresh parsley, leaves and tender stems

  • 150  halibut, about 2 filets

  • olive oil, as needed

Method

  • Add all ingredients to a blender and blend for three minutes to completely incorporate the parsley. If your blender is too small to hold all the water, fill it with as much water as you can, add parsley and blend until totally incorporated. In a separate large container, combine the rest of the water with the salt and sugar, add the parsley-water mixture and stir well until dissolved.
  • Add halibut filets to the brine and refrigerate for 45 minutes.
  • Heat sous vide water bath to 109 F / 43 C.
  • Remove halibut from the brine and gently pat dry with a paper towel. Place halibut in vacpack or ziploc bag with a drizzle of oil.
  • Put the bag in the water and cook for 40 minutes.
  • If using on a salad, leave fish in bag and chill in fridge for one hour, otherwise serve straightaway.

Notes