Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions for Perfect Low-Temperature Immersion Circulator Cuisine! (Sous-Vide Immersion Gourmet Cookbooks) (Volume 2) by Isabelle Dauphin

Author:Isabelle Dauphin [Dauphin, Isabelle]
Language: eng
Format: epub
ISBN: 9781537582146
Amazon: 1537582143
Publisher: CreateSpace Independent Publishing Platform
Published: 2016-09-08T00:00:00+00:00

Instructions:

Set your Anova to 132F/55.5C.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes.

Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Season the halibut with salt and pepper and place the halibut in a vacuum-sealed bag. Submerge in the water bath for 30 minutes.

Remove the fish from the water bath and top with the tomato mixture. Serve with steamed white or brown rice, or sous vide vegetables.

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