- 60g portion of red snapper fillet
- Savoy cabbage
- Red onion
- Carrot
- Lemon juice
- Olive oil
- Hollandaise sauce
- Lime juice
Sous Vide Red Snapper on a bed of Savoy cabbage stir fry with hollandaise and lime foam
Sous Vide Red Snapper on a bed of Savoy cabbage stir fry with hollandaise and lime foam
A light and delicious dish for summer. The sous vide Red Snapper becomes incredibly soft and tender once cooked in a Clifton water bath. Serve on a bed of fresh Savoy cabbage stir fry with hollandaise and lime foam.
Ingredients
Method
Thinly slice the carrot into matchstick size pieces.
Cut the onion in half across the centre and thinly slice.
Slice the savoy cabbage as thinly as possible.
Vacuum pack the red snapper and poach in a Clifton Food Range sous vide water bath for 20 minutes at 63°C.
Foam:
Mix hollandaise sauce with a little lemon juice and pour into the espuma gun. If using ½ litre gun charge with a single 8g N20 cartridge.
Stir fry:
Heat the olive oil in a hot pan and add the carrots and onions to soften very lightly. Add the cabbage and continue to heat.
To serve, place a bed of stir fry in the centre of the plate. When the snapper is cooked, sear up the skin side and place on the top of the stir fry. Add the foam sauce to one side. Enjoy!
Click here to see the full range of Clifton Food Range water baths and accessories.
