Daily Dish
The best lunch special in downtown L.A. may be at the new Tabachines Cocina

Sous-vide recipe: Sole


Total time: 40 minutes

Servings: 1 fish fillet

Note: I love fish. It is so versatile, yet its delicacy provides a great test of a cook's skills. However, by cooking fish sous-vide, you avoid the greatest risk: overcooking. The recipe below is a plain technique that will give you a perfectly cooked, moist fillet but would need to be finished with a flavorful sauce. You can also experiment with adding flavoring elements like lemon zest as the fish cooks for different results.

4-ounce fillet of sole


1. Ask your fishmonger to take the fillet off the bone and to remove both the skin and the bloodline. On a cutting board, cover the sole with plastic wrap and, using a flat mallet or the bottom of a pan, gently pound the fillet lightly to create an even thickness.

2. Set up a work area as per the rolling instructions . Season the fillet with a pinch of salt and lay it vertically away from you on the board with the side that formerly had skin facing up. Roll the fillet into a cylinder and then place onto the plastic and proceed with rolling. Cook in a water bath at 137 degrees for 25 minutes.

3. Remove the fish from the liquid and carefully cut the plastic to release the fillet. Slice and serve.

Each fillet: 103 calories; 21 grams protein; 0 carbohydrate; 0 fiber; 1 gram fat; 0 saturated fat; 54 mg cholesterol; 0 sugar; 383 mg sodium.

Copyright © 2015, Los Angeles Times
Related Content
  • A note on sous-vide recipes

    The recipes included here are written for only one portion in order to demonstrate technique and timing. You can cook as many as six pieces quite easily in the same size water bath without too much trouble if you'll check to make sure the temperature hasn't dropped too much (just add more hot water...

  • Sous-vide recipe: Steak

    Sous-vide recipe: Steak

    Home approach to sous vide: Steak

  • Sous-vide recipe: Duck breast

    Sous-vide recipe: Duck breast

    Duck breast

  • Sous-vide recipe: Chicken breast

    Sous-vide recipe: Chicken breast

    Chicken breast

  • Ben Simon targets waste with new Imperfect Produce project

    Ben Simon targets waste with new Imperfect Produce project

    About 6 billion pounds of produce is wasted each year in the United States simply because of appearance, according to Ben Simon. As a student at the University of Maryland, Simon co-founded the Food Recovery Network (FRN), the largest student-run waste-prevention movement. He sat down to chat about...

  • Tackling global issues by targeting food waste

    Tackling global issues by targeting food waste

    What's the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious issue, and it's garnering attention from a variety of places. Statistics are stunning: Approximately...