Monday, October 10, 2011

Stacked Halibut, Beet Wafers and Edamame with Persian Cucumber Base

Sous Vide Details: Cook Halibut at 135F for 40 minutes

Ingredients, Serves 2:
  • 2 Small Halibut Steaks (or one cut in half)
  • 2-4 Twigs of fresh dill
  • 1 Large Red beet (should be at least 3 1/2" in diameter)
  • 1 T Unsalted butter
  • 1/4 C Water
  • 1 1/2 C Shelled Edamame (you can get them at an asian market, use regular soybeans if necessary)
  • 1 Persian Cucumber (you can use America or English too)
  • Salt and Pepper
  • Special tool: 3" mold ring

This is another variation of the sea food stack.  Here we stack Halibut on top of some red beet wafers and  edamame soybeans on a base of Persian cucumber coins.  Yummie!

First, cut your halibut steaks so that they will fit nicely on top of the stack.  You don't want them hanging over the edge!  Season them with the dill, salt and pepper on both sides and put them both in a single bag and seal.  Pre-heat the water bath to 135F and put the steaks in.  Cook for 40-45 minutes.

Slice the beets into thin (1/4") wafers.  Take the largest slices and using your ring mold, cut out 6 perfect circular beet wafers.  Melt the better into a sauce pan under medium heat.  Put beet wafers in, stir to coat and reduce heat to medium-low.  Cook on one side for 1 minute and then flip and cook on other side for 1 minute.  Add the water and simmer until reduced to a glaze (about 5 minutes).  Set aside.

Boil a pot of water and blanch the edamame beans for 3-4 minutes.  Drain and rinse under cold water.  Set aside.

Using a mandoline set at the thinnest setting, make cucumber coins.  Be very careful not to slice your fingers!  Lightly salt the coins.

When the steaks are done, remove them from the water bath and bag.

To assemble the plate, arrange the cucumber coins on the plate in a circular spiral, overlaying the previous one until you have built a 5" diameter base.  Build it as high as you like, but I wouldn't go more than 3-4 high.  Put the ring mold in the center and add a beet wafer.  Add some edamame and then another beet wafer.  Add another layer of edamame and then a final beet wafer.  Carefully remove the ring mold and carefully place the halibut steak on the top.  Present and enjoy!
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Christine's Pantry said...

Looks good.

S.V. said...

This dish looks stunning!!!!

SiliconValleySousVide said...

Thanks S.V.! I've been working on the plating, presentation and photographing of sous vide!

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