Sous vide pikeperch with cauliflower
For 4 servings
Pikeperch (sous vide):
500 g boneless pikeperch fillet with skin
60 g butter
1 dash of lemon
Salt
Cauliflower (sous vide):
½ head of cauliflower
40 ml water
30 g butter
Salt and nutmeg to taste
Pikeperch (sous vide):
Cut the pikeperch in four equal-sized pieces. Put the butter into a saucepan, let it froth and toss it until light brown. The salt and season it with the lemon juice. Pour it through a fine sieve and let it cool a bit. Put the pikeperch and the lemon butter in a bag and vacuum. Cook sous vide them in your fusionchef sous vide water bath for 16 minutes at 56 °C. Remove the fish from the bag and sear the skin shortly in a hot pan. Salt lightly.
Cauliflower (sous vide):
Break off florets of 2 cm diameter. Vacuum them together with the other ingredients. Cook sous vide them in your fusionchef sous vide water bath at 85 °C for 50 minutes. When cooked, glaze them in a pan and season to taste.
We recommend serving this dish with raw, marinated cauliflower.