Ever since David ruined his birthday surprise and bought the ChefSteps Joule sous vide himself, he’s been boiling all kinds of meat in a pot since then. We’ve had fish, steak, and all kinds of fish.
Last Friday, he made this for dinner:
After nearly an hour getting the sous vide treatment, he sautéed the cod with butter. That violet mash underneath is purple cauliflower blended to death with garlic and butter. The sides were steamed French green beans; raspberry walnut vinaigrette pearl onions; and quail eggs topped with chives.
The fish was so good. Even Onyx wanted a piece.