Method

For the Sous Vide Fish:
Soak the cedar paper in white wine for 30 minutes, and then apply the cedar paper as a skin to the skin side) to the halibut filet. Place the fish in sous vide pouch and pull gentle vacuum, and cook in water bath for 17 minutes at 141.8°F/61°C.

Remove the sous vide halibut from the pouch and sear it on a non-stick pan only on the wood side; don’t hesitate to almost burn it so that it has a nice smoked flavor. Sprinkle smoked salt on the sous vide halibut while cooking and crack some black pepper over it.

For the Chickpeas:
Soak the dried chickpeas overnight, rinse and simmer gently in water for 20 minutes, then chill. Put chilled chickpeas in a sous vide pouch with olive oil, salt and pepper, and vegetable stock and cook them for 1 hour at 181.4°F/83°C.

Make a harissa vinaigrette with the lemon juice and zest and olive oil; reserve a small amount. Add cucumber dice, chilled chickpeas, fresh chopped parsley, and mint to the remaining vinaigrette.

Put this chickpea salad in the bottom of the plate, drizzle the vinaigrette, and place the sous vide halibut filet on top, wood skin facing up.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.