Halibut Sous Vide with Lemon Brown Butter
Tender white fish with nutty butter sauce
40
Halibut cooked sous vide at 49Ā°C has a delicate texture that is easy to ruin in a pan. Served with brown butter (beurre noisette) with capers and parsley. Freezing is not recommended.
What is in it
- Halibut
- Salt
- Sugar
- Olive oil
- Lemon
- Butter
- Shallot
- Capers
- Parsley
- Ground black pepper
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